Our neighbors down the street invited us for Easter dinner. Due to a bought of food poisoning for my son, we were unable to attend. However, they said to walk down, fill our plates, and enjoy eating at home. We took them up on the offer! And so so so good! The crock pot ham, funeral potatoes, slightly cheese asparagus, spinach salad, and carrot muffins with cream cheese frosting. For real, nothing better than a meal that pleases your entire tongue.
So I asked her for the salad dressing info and she gave me her vinaigrette recipe. I made it yesterday and my jaw couldn't eat fast enough when I was eating my salad. This combo is amazing! She had candied walnuts (or pecans?) in the salad and I had to whip some of those up to add as well.
From Carrie Law
3/4 cup extra virgin olive oil
3 Tbsp white wine vinegar
2 tsp minced shallot
2 tsp dijon mustard
1 1/2 tsp fresh or 1/2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
Shake together in glass jar. Refrigerate up to 7 days.
AND for the candied walnuts, here is the recipe for them.
1 cup walnuts
1/2 cup sugar
In a skillet over medium heat, heat walnuts and sugar, stirring constantly. Sugar will dissolve into a light brown liquid and coat the walnuts. Stir until walnuts are evenly coated. Remove walnuts from skillet and spread on a piece of aluminum foil to cool. Serve with salad or eat as is. Scrumptious!
Candied Walnut Spinach Salad
Cucumber, sliced and quartered
Apples, halved and thinly sliced
Toss salad with vinaigrette dressing.
P.S. If you want to know what I ate for Easter Breakfast...go to this post to find out how to make Creamed Eggs and Biscuits. (and I totally forgot to do the rainbow cake this year...)