Raspberry, Spinach and Persian Feta Salad with Salted Candied Walnuts

Ingredients

Salad

• 60ml (¼ cup) olive oil
• 2 tablespoons verjuice
• 1 teaspoon Dijon mustard
• ½ teaspoon caster sugar
• 100g baby spinach leaves
• 2 tablespoons chives, roughly chopped
• 1 lemon, coarsely zested
• 125g raspberries
• 100g Persian feta, drained, crumbled

Salted candied walnuts

• 2 tablespoons caster sugar
• ½ cup walnuts, lightly toasted
• ½ teaspoon salt flakes
• ¼ teaspoon dried chilli flakes

Method

To make the candied walnuts

1. Heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms.
2. Working quickly, remove pan and add walnuts, salt and chilli flakes.
3. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon.
4. Allow to cool. Then using your hands to snap the caramel, separate the clusters.

To prepare salad,

1. For the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.
2. Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.
3. Drizzle over ½ the dressing, serve immediately. 

Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe