1Tablespoonvegetable, canola or neutral cooking oil
1 1/2teaspoonwhite wine vinegar
Salt and pepper
Salad:
4oz.Baby Spinach
2oz.Watercress, optional
Maple Vinaigrette (from above)
1/4cupGoat cheese crumbles
Maple glazed walnuts (from above)
1cupSliced Strawberries
Balsamic Glaze
Freshly ground pepper
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Instructions
For the Maple Glazed Walnuts: Heat a skillet over medium heat on the stove-top. Add the walnut halves, maple syrup and a pinch of salt. Cook, stirring constantly, until caramelized and toasted, about 3 minutes. Remove to a sheet of parchment paper and using a fork, quickly separate nuts so they are not touching each other. Allow to cool at room temperature, then store in an air-tight container in the refrigerator until needed.
For the Maple Vinaigrette: Combine all ingredients in a small bowl or a jar. Stir/shake together right before pouring over greens.
To assemble the salad: Place some baby spinach and watercress in to a large bowl. Shake or stir vinaigrette and drizzle a bit over the greens. Toss until lightly moistened, then remove to serving plate or bowl.
Top salad with some sliced strawberries, goat cheese crumbles and maple-glazed walnuts. Top with balsamic glaze and a bit of freshly ground pepper, if desired.