Ingredients:

  • 1 cup (120 g) Walnut halves and pieces
  • 1 tsp (5 ml) Neutral oil (e.g., grapeseed or canola)
  • Pinch of Sea salt
  • ¼ cup (60 ml) Extra Virgin Olive Oil
  • 3 tbsp (45 ml) Apple Cider Vinegar (ACV)
  • 2 tbsp (30 ml) Pure Maple Syrup
  • 1 tbsp (15 g) Dijon Mustard
  • 1 small Shallot, finely minced (about 1 tbsp)
  • ½ tsp Fine sea salt
  • ¼ tsp Freshly ground black pepper
  • 8 oz (225 g) Mixed salad greens (spring mix or baby spinach)
  • ½ cup (75 g) Dried cranberries (Craisins)
  • 4 oz (115 g) Soft Goat Cheese (Chevre), crumbled
  • ½ small Red onion, very thinly sliced (optional)

Instructions:

  1. Toast the Walnuts: Heat a small frying pan over medium heat. Add the oil and the walnuts. Toss constantly for 3–5 minutes until they become fragrant and lightly browned. Transfer the toasted walnuts immediately to a plate to cool completely. Sprinkle lightly with sea salt while warm.
  2. Prepare the Maple-Dijon Vinaigrette: In a small bowl, combine the ACV, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk well. Slowly drizzle in the olive oil while continuously whisking until the mixture is homogenous and slightly thickened (emulsified). Taste and adjust seasoning. Set aside.
  3. Prepare and Assemble the Salad Components: Wash and thoroughly dry the mixed greens. Place the greens, dried cranberries, and thinly sliced red onion (if using) in a large salad bowl. Once the walnuts are completely cool, add them to the bowl. Gently crumble the goat cheese over the top.
  4. Dress and Serve: Just before serving, re-whisk the vinaigrette. Pour about two-thirds of the dressing over the salad components. Use large tongs to toss the salad gently until the greens are lightly coated. Serve immediately, offering the remaining dressing on the side.