Ingredients
- Vinaigrette:
- 1/4 cup granulated sugar
- 1/3 cup white vinegar (maybe reduce vinegar a bit)
- 1/3 cup avocado oil, olive oil or vegetable oil
- 2 tablespoons yellow mustard
- 3/4 teaspoon salt
- 3/4 teaspoon poppy seeds
- Candied Nuts:
- 1 cup chopped nuts (like walnuts, pecans or almonds)
- 1/4 cup granulated sugar
- 1 tablespoon butter
- Small pinch of salt and cayenne pepper (maybe a bit more salt if nuts were unsalted)
- Salad:
- 2 heads of romaine lettuce, chopped
- 1/2 cup feta or Parmesan cheese
- 6-8 strips bacon, cooked and chopped or crumbled
- 1/2 - 1 cup dried cranberries or cherries
Preparation
Step 1
For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and gently stir to combine. Pour in a jar and keep in the refrigerator until ready to serve.
For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts (sugar will no longer be grainy), at least 5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.