WINTER INTO SPRING SALAD

with Brie and glazed walnuts

The lovely citrus of winter is in the markets for a little while more—pink grapefruits, pomelos, naval and Cara-Cara and Mineola oranges.  And now the first of the tender spring greens are starting to appear—in the markets and in the gardens.  This salad, with glazed walnuts and soft Brie, makes the best of the two seasons.  No recipe needed for combining favorite citrus and greens.  A fresh, tangy orange mustard vinaigrette gives just the right amount of contrast to this pretty seasonal salad.

Orange mustard vinaigrette:

• 2 tblsp white wine or champagne vinegar
• Juice from 1 orange
• Zest from 1 orange
• 1 tblsp honey
• 1 tbsp Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and pepper

Whisk all ingredients except olive oil.  Then whisk in olive oil until well blended.  Store in sealed glass jar in fridge until ready to use.  Shake well.

Glazed walnuts:

• 1 cup walnuts, halves or pieces
• ¼ cup granulated sugar
• 1 tbsp butter

Have ready a baking sheet lined with parchment paper.  In small pan melt butter, add sugar and walnuts.  Heat over medium for about 5 minutes—stirring constantly.  As sugar melts, keep stirring, making sure all nuts are getting coated.  Immediately transfer nuts to parchment lined pan and separate nuts.  Two forks will help with this.  They cool quickly so use your hands to make sure all nuts are separated.  Cool thoroughly and store in airtight container. 

Arrange greens and cut citrus—dot with small bits of Brie.  Drizzle with orange vinaigrette and top with glazed nuts.

The Kitchen Hive