Christmas Salad

Ease of preparation rating: Complex.
Yield: 6-8 servings.

Candied Walnuts

Ingredients:

2 cups (480ml) walnuts, chopped roughly
½ cup (120ml) butter
½ cup (120ml) brown sugar
1 tablespoon (15ml) salt

Method:

In a frying pan, heat butter and sugar over medium heat until dissolved and bubbly.
Add walnuts and toss until completely coated.
Keep cooking for 7-8 minutes for butter and sugar to thicken and coat the nuts properly.
Season with salt, and transfer to a baking tray with parchment paper to cool properly.
Reserve for salad.

Christmas Salad

Ingredients:

8 cups (2L) baby spinach
3 fresh pomegranates, seeds only
1 cup (240ml) Feta cheese, crumbled
Candied Walnuts
½ cup (120ml) olive oil
¼ cup (60ml) balsamic vinegar
3 tablespoons (45ml) maple syrup
1 tablespoon (15ml) Dijon mustard
2 garlic cloves, minced
Salt and pepper, to taste

Method:

Place spinach in a large serving bowl.
Top with candied walnuts, Feta and pomegranate seeds.
A good trick to remove seeds from a pomegranate is to cut the fruit in half, hitting the outside gently with a large spoon and letting the seeds fall through your fingers into a bowl of cold water.
In a separate mixing bowl, whisk together olive oil, vinegar, Dijon, maple syrup, garlic, salt and pepper until nicely emulsified.
Drizzle dressing over the salad, and serve immediately.