Shirah came up with this recipe in a dream, or perhaps in a divine inspiration of insight. She knew what she wanted in the salad, and working together, we fleshed out the full recipe.
Ingredients:
- 1 head romaine lettuce
- 1 cup sugared pecans (recipe follows)
- 4 ounces chevre goat cheese
- ½ cup dried cherries
- 2 tablespoons olive oil
- 2 tablespoons fruity balsamic vinegar (e.g. fig)
- Sugared pecans
- 1 egg white
- 1 tablespoon water
- 1 lb. pecans
- 1 cup sugar
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Preheat oven to 250°F. Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Let nuts cool.
Rinse, drain, and chop the lettuce. Toss together pecans, small pieces of chevre, and dried cherries with lettuce. Mix olive oil and balsamic vinegar and add to salad.
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