Name: Blueberry-Balsamic Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 to 10 servings
Ingredients: 1 1/2 teaspoons unsalted butter; 1 teaspoon packed light brown sugar; 1 tablespoon honey; Sea salt; 1/2 cup walnuts; 1/2 cup blueberries; 1 tablespoon pure maple syrup; 1 tablespoon balsamic vinegar; 1 1/2 teaspoons fresh lemon juice; Kosher salt; 2 tablespoons extra-virgin olive oil; 10 ounces baby spinach; 3/4 cup crumbled feta cheese; 1 1/2 cups blueberries

Directions

Make the candied walnuts: Combine the butter, brown sugar, honey and a pinch of sea salt in a small skillet over medium heat, stirring frequently, until the butter is melted and the mixture is combined. Add the walnuts and toss to coat. Cook, stirring, until browned and bubbly, about 5 minutes, being careful not to burn the sugar.
Transfer the walnuts to a parchment-lined baking sheet and spread them out, separating the nuts as much as possible. Let cool and harden completely.
Meanwhile, make the dressing: Blend the blueberries, maple syrup, balsamic vinegar, lemon juice and 1 teaspoon kosher salt in a mini food processor or blender until smooth. With the motor running, slowly drizzle in the olive oil and blend until well emulsified.
Make the salad: Toss the spinach and feta in a large bowl with half of the dressing; add more dressing if desired. Top with the blueberries and candied walnuts.

Photograph by Mike Davello

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