of Preparation Walnut Vingaigrette:
Toast ½ cup walnuts in oven at 350° for 4 minutes. Mix
walnuts with honey and sherry vinegar. Add walnut oil and mix.
Method of Preparation Candied Walnuts:
Toast 1 cup walnuts in oven at 350° for 4 minutes (this will
bring out the oil in the nuts and increase their flavor). In a
medium size pot, combine sugar with 2 cups of water. Set on medium/high
heat and let the sugar dissolve. DO NOT stir; just make sure there
is no sugar stuck to the side of the pot above the water line.
You want to cook this down to a slightly thickened syrup. Turn
the syrup on low heat and immediately add the walnuts. Stir to
coat the walnuts evenly. Drain excess syrup and place nuts on
a nonstick surface. In a small pot, heat vegetable oil to 275°.
Fry the nuts in batches for 30 seconds. Set aside.
Method of Preparation Goat Cheese Fondue:
Heat heavy cream in pot until it is reduced to ½ cup. Remove
from heat and stir in 2 tablespoons goat cheese. Blend with a
small hand mixer until smooth and thick. Season with salt and
Method of Preparation Beets:
If using fresh beets, poach them whole and unpeeled in salt water
until fork can be inserted into the beet with little resistance.
Once cooked, let cool and peel. Slice yellow beet and set aside.
Cut wedges out of red beet (optional: let wedges marinate in raspberry
and red wine vinegar for a few hours).
Spread the yellow beets in the center of the plate. Place
the red beet wedges around the yellow beets. In bowl, combine
½ oz crumbled goat cheese and mixed greens. Add the walnut
vinaigrette and season with a little salt and pepper. Toss salad
and place in center of plate. Drizzle goat cheese fondue on top.
Top off with croutons and finish by drizzling a little extra virgin
olive oil around the edge of the plate.
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