Summertime Strawberry Maple Salad
Erik Waring • July 6, 2018
Note: Walnuts must be made prior to salad
Salad Ingredients
1 cup fresh lettuce of your choice
1 large fresh cucumber
1 cup fresh asparagus
Red onion to taste
3 hard boiled eggs
1/4 cup maple candied walnuts
Dressing
1/2 cup olive oil
3/4 cup fresh strawberries, washed and sliced
1 teaspoon mustard
2 tablespoons red wine vinegar
Dash of salt
Dash of pepper
1 teaspoon fresh tarragon
Use a blender to puree strawberries, then add vinegar, mustard, pepper, tarragon.
Slowly add the olive oil and blend until creamy.
Maple Candied Walnuts
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Coarse salt
1/2 cup Vermont Maple Syrup
(I suggest using Dark Robust)
1/2 teaspoon cinnamon
2 cups walnuts
Preheat oven to 375 Deg F. In a large skillet melt the butter, stir in the Maple syrup, vanilla extract, cinnamon, and 1/2 teaspoon salt. Bring to a simmer (should be frothy) about 3 minutes. Add the walnuts, using a rubber spatula toss to coat the nuts.
Using a parchment lined baking sheet, place walnuts in a single layer. Bake until walnuts are caramlized (10 minutes). Transfer the
sheet to a wire rack, stir and allow walnuts to stand and cool until hardened(30 minutes).
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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