Veranda's Late Winter Salad

Veranda's Late Winter Salad

For the Vinaigrette

2 Shallots

2/3 cup Salad Oil

1/3 cup White Wine

¼ cup fresh or frozen Raspberries

1 tsp. fresh Thyme, finely chopped

¼ cup Raspberry Balsamic Vinegar

Sugar, Salt, Black Pepper to taste

Place the shallots in a small ovenproof dish, cover with the wine and oil, wrap with foil, and bake in a 325' oven until the shallots begin to turn translucent and soft, approx. 30 minutes. Remove the shallots, reserving the liquid. Place the vinegar, the raspberries, the thyme and the roasted shallots into a blender, pulse until smooth. Slowly drizzle in the shallot oil, season with the salt, pepper, and the sugar, reserve.

For the Walnuts

2 cups Walnut Halves

¼ cup Egg Whites

1 Tbsp. Granulated Sugar

More Sugar for Dusting

Preheat oven to 300'. Place the egg whites in a clean stainless steel bowl, whisk to soft peak, add the Tbsp. sugar, and continue whisking until stiff. Fold in the walnuts, and spread the mixture onto a baking sheet line with a silpat mat. Bake until the meringue starts to brown on the top, remove from the oven and dust with sugar, then "book" it (fold it onto itself). Place back in the oven and repeat these steps three times, till the walnuts are individually coated with the mixture and crisp. Reserve

For the Salad

4 cups Watercress, cleaned and chopped

½ Red Onion, Shaved and rinsed under cold water

½ cup Dried Cranberries

½ cup Stilton Cheese, crumbled

½ cups peeled and diced Pears

Sugared Walnuts

Raspberry Vinaigrette

Noon Cooking - January 27, 2011