Autumn Salad With Maple-Cider Vinaigrette
CATEGORIES
INGREDIENTS
  • 1 (6-ounce) package walnut halves*
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • Toss walnuts in melted butter. Stir together sugar and next 4 ingredients in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan.
  • Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
  • *Pecan halves may be substituted.
DIRECTIONS
  1. Maple-Cider Vinaigrette
  2. 1/3 cup cider vinegar
  3. 2 tablespoons pure maple syrup
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 2/3 cup olive oil
  8. Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days