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Saturday, March 31, 2012

Watermelon Salad

I realize I have not been posting anything for the month of March (oopsies!) so, for the last day of this boring month, I present to you a deliciously bold and healthy salad. It combines sweet and salty flavors of fruit, cheese and nuts;  juicy watermelon with candied walnuts, and feta cheese in a salad that is finished off with a sweet n' tangy balsamic vinegar reduction. To die for; seriously. I highly recommend this for any Spring/Summer brunch!

Candied Walnuts
1/2 cup sugar
1 1/2 cup walnuts
sea salt

Toast walnuts until brown and aromatic. Set aside to cool

In a heavy sauce pan, caramelize the sugar on medium-low heat until all the sugar has melted and the caramel is a rich amber color. Remove from heat, add in the walnuts and fold in with a spoon or rubber spatula until walnuts are coated. Line a baking sheet with parchment paper and pour coated walnuts onto the pan. working quickly, use two forks to separate the walnuts from clumping together. Sprinkle on a few pinches of sea salt before the caramel hardens. Leave to cool and harden overnight.

Balsamic Vinegar Reduction
1 cup of balsamic vinegar
1 tbsp of sugar (optional for extra sweetness)

In a saucepan, add in balsamic vinegar and sugar. Stir to dissolve sugar and set the heat on high. Stir occasionally to prevent the mixture from burning, letting the vinegar boil and reduce down to half. When the reduction thickens (coats a wooden spoon) remove from heat and let cool before serving or storing.

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