by WinnieAb
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Photo by WinnieAb
kristen miglore's Testing Notes:
WinnieAb's Notes:
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1 cup
walnuts
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1/4 cup
honey
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1 tablespoon
butter
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1 pinch
ground cinnamon
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1 pinch
ground ginger
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2 pinches
course sea salt
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Pre-heat oven to 300°F.
Ask the hotline about this step!Combine the honey and the butter in a small microwave-safe bowl. Heat in the microwave for 30-45 seconds, until the butter has melted.
Ask the hotline about this step!Place the walnuts into a medium sized bowl and pour the honey-butter mixture over them; add the spices and 1 pinch salt and mix well so that the walnuts are coated.
Ask the hotline about this step!Bake the walnuts for 15-20 minutes, tossing mid-way through, until crispy; watch closely so that they do not burn. Once out of the oven, sprinkle them with another pinch of course salt. They will continue to crisp and the honey will harden as they cool. Set aside.
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4 cups
chopped red or green leaf lettuce or mixed baby greens, rinsed and dried
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4 cups
arugula, rinsed and dried
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1
large parsnip, peeled and then shaved lengthwise
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1
large carrot, peeled and then shaved lengthwise
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1
honeycrisp or Fuji apple, peeled and then shaved lengthwise
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1 /2 cup
goat or sheep milk feta cheese, crumbled
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1 cup
honey roasted walnuts
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1/3 cup
olive oil
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1 teaspoon
Dijon mustard
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1 teaspoon
honey
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1/2
shallot, peeled and minced
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2 tablespoons
apple cider vinegar
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1/2 cup
dried cranberries-optional
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Place the greens, shaved parsnip, carrot and apple, feta cheese and walnuts in a large salad bowl. Mix well.
Ask the hotline about this step!In a separate medium sized bowl, whisk the olive oil, vinegar, mustard, honey and minced shallot to make the dressing.
Ask the hotline about this step!Pour the dressing over the salad and mix well to combine. Garnish with the dried cranberries, if desired, and serve immediately.
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Delicious! :)