My California friend and partner in Crime, Tracie Edmond has nothing except healthy dishes to share with me! She’s a great mother, wife, (marathon) runner and really AMAZING cook/baker… (yes amazing- especially her snicker doodle cookies!!) When I host a get-together in my home I always say, “hey girl, I’ll provide the meat and wine if you just bring your salad with that incredible champagne dressing!” And being the faithful friend she is, she never shows up on my doorstep without that salad! So grab your friends and a bottle of wine and take some time to share some laughs over this yummy salad!!
Tracie’s Amazing Salad!
- about 5 big handfuls of spring salad greens
- 2 freshly sliced pears
- ½ C. Gorgonzola cheese
- Top it off with walnut and the most delicious dressing ever!
CHAMPAGNE VINAIGRETTE DRESSING:
- 1 shallot, quartered
- 1 clove garlic
- 1 Tablespoon Dijon mustard
- 2 Tablespoons sugar
- 1/8 teaspoon kosher salt
- Dash of white pepper
- 1/2 cup Champagne vinegar
- 1 1/2 cups canola oil
In a blender or food processor fitted with the metal blade, process the shallot and garlic until finely minced. Add the mustard, sugar, salt, pepper, and vinegar. Process to combine the ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste and adjust the seasoning (of course we added more sugar!!)
- Vegetable-oil cooking spray
- 1 large egg white
- 2 1/2 cups walnut halves and pieces
- 1/4 cup packed light brown sugar
Preheat oven to 325*F, spray baking sheet with cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Folding the walnuts and brown sugar, toss gently to coat. Arrange the walnuts on the prepared baking sheet, keeping the individual pieces separate. Bake until the egg white-sugar mixture is cooked through and the nuts are golden brown, 12-14 minutes. Loosen the nuts from the pan with a spatula, set aside on a plate to cool.
MAKE IT A FULL MEAL DEAL BY ADDING GRILLED SHRIMP OR