How to make
- Crispy Walnuts:
1/2 cup (125 mL)finely chopped walnuts
2 tsp (10 mL)All-purpose flour
2 tbsp (25 mL)Maple syrup
3/4 tsp (4 mL)Salt
1/2 tsp (2 mL)Freshly ground black pepper
2 tbsp (25 mL)PC®0% M.F. Plain Greek Yogurt
1 tbsp (15 mL)PC®Old-Fashioned Dijon Prepared Mustard
1 tbsp (15 mL)Cider vinegar
2 tbsp (25 mL)Grapeseed oil
1 pkg (142 g)PC®Organics Field Greens & Herbs Salad Mix
4 cups (1 L)Washed, trimmed frisée lettuce (or baby kale)
1/2 cup (125 mL)Thinly sliced red onion
6 slicesPC®Old Fashion Style Naturally Smoked Extra Thick Cut Bacon, cooked and roughly chopped
3/4 cup (175 mL) crumbledPC®Black Label Isle Of Man Extra Old Cheddar Cheese Aged 14 Months
How to make
- Step 1
Make Crispy Walnuts: Preheat oven to 350°F (180°C). Line baking sheet with parchment paper. In small bowl, stir together walnuts, flour and half each of maple syrup, salt and pepper. Spread onto prepared baking sheet. Bake in centre of oven for 10 to 12 minutes, stirring occasionally, or until golden and crisp. Remove from oven; cool completely.
- Step 2
Make Dressing: In bowl, whisk together yogurt, mustard, vinegar and remaining maple syrup, salt and pepper. Slowly pour in oil, whisking briskly until combined.
- Step 3
Make Salad: In large bowl, toss together field greens, frisée, red onion, bacon, Cheddar, crispy walnuts and dressing. Serve immediately.