John Myers
Fine Chard and Spinach Salad with Candied Walnuts on Fig, Honey and Mustard Vinaigrette
The perfect fine chard and spinach salad with candied walnuts on fig, honey and mustard vinaigrette recipe with a picture and simple step-by-step instructions.
- 10 leaf Swiss chard fresh
- 250 g Fresh spinach
- 8 Walnuts
- 200 g Sugar
- 3 Figs fresh
- 1 tbsp Honey
- 1 tbsp Mustard
- 8 tbsp Apple Cider Vinegar
- 4 tbsp Olive oil
- 1 tsp Salad herbs
- Salt
- Pepper
- First remove the stalk from the spinach and chard. Then cut the chard into fine strips and pluck the spinach into small pieces.
- Let the sugar caramelize in a non-stick pan and roll the walnut halves in it until they are completely covered with the sugar. Take the nuts out of the pan while the caramel is still warm and slightly runny.
- Make a vinaigrette from vinegar, oil, mustard, honey and salt, pepper and herbs. Finally add the pulp of 3 ripe figs, stir everything vigorously and marinate the vegetables with the vinaigrette.
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