How to make
Ingredients
- Crispy Walnuts:
1/2 cup (125 mL)
finely chopped walnuts2 tsp (10 mL)
All-purpose flour2 tbsp (25 mL)
Maple syrup3/4 tsp (4 mL)
Salt1/2 tsp (2 mL)
Freshly ground black pepper- Dressing:
2 tbsp (25 mL)
PC®0% M.F. Plain Greek Yogurt1 tbsp (15 mL)
PC®Old-Fashioned Dijon Prepared Mustard1 tbsp (15 mL)
Cider vinegar2 tbsp (25 mL)
Grapeseed oil- Salad:
1 pkg (142 g)
PC®Organics Field Greens & Herbs Salad Mix4 cups (1 L)
Washed, trimmed frisée lettuce (or baby kale)1/2 cup (125 mL)
Thinly sliced red onion6 slices
PC®Old Fashion Style Naturally Smoked Extra Thick Cut Bacon, cooked and roughly chopped3/4 cup (175 mL) crumbled
PC®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.