Monday, November 10, 2014
· 2 garlic cloves, minced
· 1 tablespoon Dijon mustard
· ¼ cup apple cider vinegar
· 2 tablespoons fresh lemon juice or juice from 2 lemons
· 2-3 tablespoons honey
· ⅓ cup extra-virgin olive oil
· ½ tsp. kosher salt
· 1 tsp. fresh ground pepper
1. Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
2. Store leftovers in the fridge for up to a week, and shake well before serving each time.
· 1 cup walnut halves/pieces
· ¼ cup white granulated sugar
· 1 tablespoon butter
1. Heat a medium non-stick skillet over medium heat with 1 cup walnuts, ¼ cup granulated sugar and 1 tablespoon of butter.
2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Watch for the sugar to become a dark amber color.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.
4. Once the coating hardens (5-7 minutes), you can transfer them to the salad or just eat them!