Shelly's Recipe

CITRUS SALAD WITH SPICY CANDIED WALNUTS

Category: Salad

4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar or Champagne vinegar
1/2 teaspoon coarse sea salt or kosher salt
2 tablespoons minced shallots
4 naval oranges, peeled, segmented, each segment cut in half
1 grapefruit, peeled, segmented, each segment cut in half
1 head frisee
1 head escarole
1/2 to 3/4 cup Spicy Candied Walnuts (recipe follows)

Mix the olive oil, vinegar and salt in a salad bowl. Add the shallots, then orange and grapefruit segments.

Remove the pale inner leaves of the frisee and escarole and tear them into bite-sized pieces. You should have about 4 tightly packed cups. Add the greens to the salad bowl. You can let this stand up to half an hour. When you are ready to serve, add half the walnuts to the salad and toss well. Garnish with the remaining walnuts and serve. Makes 8 servings.

Spicy Candied Walnuts
1 tablespoon cayenne
2 tablespoons sugar
1 teaspoon sea salt
3/4 teaspoon ground ginger
6 egg whites
3 cups (about 12 ounces) walnut halves (I substituted pecan halves)

In a small bowl, stir together cayenne, sugar, salt and ginger. Place egg whites in another bowl and beat with a whisk or mixer until frothy but not stiff.

Preheat oven to 225 degrees.

Using a small brush or your fingertips, lightly brush each walnut half with a small amount of the egg white, then sprinkle it with the spice mixture. As each walnut is coated, place on a parchment-lined baking sheet.

When all nuts are coated, place baking sheet in the oven and bake until nuts are toasted and crunchy and the coating is crispy, about 20 minutes.

Remove the pan from oven and let the nuts cool completely. Pack the spiced nuts in an airtight container.

Makes 3 cups.