All decked out in red and green, here's a perfect salad for holiday celebrations, with sugared hazelnuts in lieu of sugar plums.
|1/2 cup||cranberry juice|
|2 tablespoons||jellied cranberry sauce|
|1 teaspoon||Dijon mustard|
|1 tablespoon||champagne vinegar or white wine vinegar|
|1 teaspoon||grated orange zest (about 1/2 orange)|
|2 tablespoons||extra-virgin olive oil|
|1/2 cup||whole hazelnuts (skinned)|
|3 tablespoons||brown sugar|
|1 large||egg white (lightly whisked with a fork)|
|4 ounces||Earthbound Farm Organic Spring Mix|
|1/4 cup||Earthbound Farm Organic Dried Cranberries|
|1/4 cup||candied hazelnuts|
|1 small||Earthbound Farm Organic Gala or Fuji apple (diced)|
|1/2 cup||crumbled Stilton cheese|
To make the vinaigrette: Combine the cranberry juice and sauce in a small saucepan and cook over medium heat until the mixture reduces to 3 tablespoons. Combine the remaining vinaigrette ingredients in a glass jar and add the reduced cranberry juice. Shake vigorously to combine.
To make the candied nuts: Position a rack in the middle of the oven and preheat to 350 degrees F. Combine the hazelnuts, sugar and salt in a small bowl. Add the egg white and stir to dissolve the sugar and coat the nuts. Transfer to a buttered or parchment-lined baking sheet. Bake 10 to 12 minutes or until the nuts turn golden brown. Remove the tray from the oven; with a fork, pull nuts to the edges of the pan, away from the pooled syrup. When cool, chop the nuts roughly and store in an airtight container for up to 3 days.
To assemble the salad: Place the greens in a large bowl and toss with the vinaigrette. Divide between 4 salad plates and garnish each serving with a sprinkling of cranberries, hazelnuts, apple and cheese. Serve immediately.