Keeping that tradition moving forward every year Molly, our three girls and I look forward to berry picking in the late spring and early summer months in and around the forests of the family cabin. Seems like we pick them all day, but none make it back to the kitchen as all are eaten along the way.
This recipe came about because I was asked to make a Waldorf salad. Feeling Minnesotan, I decided to do a little twist. So, I came up with the 'Almost' Waldorf Salad.
Three easy parts to a light salad! Dressing is made first, then the walnuts and finally, toss them all together. Also great with some grilled chicken or shrimp.
Keep it Fresh, Keep it Local!
-Richard
Dressing:
1/4 cup fresh raspberries
2 T. Crofut La Crescent
1 t. Sugar
1 C Olive Oil
Place all in blender pulse until smooth
Candied Walnuts:
1 C Walnuts
2 T Butter
1 T sugar
1 pinch cinnamon
Heat Sautes pan over medium heat.
Add Walnuts to toast for 1 minute. Add butter and keep tossing until butter is melted. Add sugar and cinnamon tossing on heat for one more minute. Than cool
Salad:
1 Apple
1 Pear
1/2 C Fresh Raspberries
1/2 C Fresh Blue Berries
1/2 C Fresh Black Berries
1/2 C Candied Walnuts
1 Bag Mesclun (Spring Mixed Greens)
2 T Minnesota’s own Amablu Cheese
Slice apples and pears and place in dressing. Let sit for five minutes. In large bowl toss the greens, berried, walnuts and apples together. Garnish with Almablu Cheese
