Charlotte Lane's Mesclun Salad with Caramelized Garlic & Spicy Walnuts
1/3 cup raspberry vinegar
1 tsp dijon mustard
a dash of Worchestershire
1 cup extra virgin olive oil
mesclun salad greens to serve 4
Carmelized garlic, recipe follows
Spicy Wlanuts, recipe follows
6-8 dried apricots finely sliced
Combine first 4 ingredients in a food processor or blender and mix. With machine running, add oil in a slow stream until mixture is emulsified.
To serve, toss greens with dressing and divide between 4 plates. Top each with caramelized garlic, wlanuts and apricots and garnish with edible flower blossoms.
2 bulbs of garlilc
1 cup red wine
1/4 cup balsamic vinegar
6 Tbsp sugar
Divide garlic into cloves and peel. Combine with wine, vinegar and sugar and simmer until very soft and mixture begins to caramelize, about 30 minutes. Cool.
2-3 Tbsp olive oil
1 cup walnut pieces
1/2 tsp each, salt & pepper
1/4 tsp paprika
1/8 tsp cayenne
1/4 tsp curry
In a skillet heat oil over medium setting. Add walnut peices, sprinkle with spices and saute until lightly roasted. Cool to room temperature.