candied walnut

Parmesan and Candied Walnut Salad

romaine lettuce, washed, dried and leaves roughly torn

store-bought candied walnuts

sliced pear or apple

Parmesan,

lemon, juiced

olive oil

Salt and black pepper

So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl.

Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad.

For the finishing touch, shave some fresh Parmesan over the top and serve.

Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey

goat cheese (about 1 ounce each)

lavender honey (or use regular honey)

walnuts

Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

Roasted beet salad with crumbled goat cheese and candied walnuts.

Roasted Beet Salad with Candied Walnuts

red chiogga beets,

yellow chiogga beets,

salt

black pepper,

sherry vinegar

water

sugar

walnut pieces

shallots, diced

thyme, chopped

goat cheese

In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.

Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.

Lower the oven temperature to 300 degrees F.

In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.

Divide the shallots and thyme between the red and yellow beets.

Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.

These candied walnuts are perfection!!!!! That's what the five stars are for. I didn't try the beets, but would be confident they are good coming from Aaron. This will be my go to recipe for candied walnuts for sure!!!

this recipe is fantastic.  i've made it 3 times now and it is a show stealer every time!  it is a bit time consuming, with the roasting, then the cooling, then the peeling, then the candy-ing.  But, it is all worth it!  I'm going out now to purchase ingredients to make it for Thanksgiving!  <br />The only issue ever - one time, by the time we served the dish, the yellow beets had turned black.  they tasted fine, but something must have oxidized them.  very strange.

I loved this recipe, I did use goat cheese as the cheese suggested was not at my local market

This was the first time I've ever worked with fresh beets -- and I was so pleasantly surprised...I loved it.  The only change i made was to use goat cheese.  I liked it so much I'm going to make it again -- and this time for company!!!  Thank you. 

Loved the salad with the candied walnuts.  Thank you again for an awesome dish!

This was not good.  The strong taste of the shallots and thyme plus the sherry vinegar ruined the subtle sweet taste of the spring beets.  As an experienced executive chef I should have known better but thought I would give it a shot.  

I had my doubts but couldn;t wait to try this recipe !  Beets are great and the candied nuts are AWESOME !!!!!!   Everyone should try this dish......(:-)

Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts

balsamic vinegar

maple syrup

shallot

walnut halves

confectioners' sugar

Vegetable oil

salt,

cayenne,

Medjool dates,

Laura Chenel's Taupiniere goat cheese

Laura Chenel's Chabis goat cheese

Laura Chenel's Capriccio goat cheese

walnut bread

Chopped fresh chervil and chives

Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper. 

Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne. 

In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

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Parmesan and Candied Walnut Salad

Fresh Goat Cheese, Pears and Candie...

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Top 4 candied walnut recipes from across the web

The most viewed candied walnut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan and Candied Walnut Salad

Fresh Goat Cheese, Pears and Candie...

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The most viewed candied walnut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine