1 cup walnut halves
2 tablespoons olive oil
5-6 dried Japanese peppers (optional)
1 tablespoon paprika
½ teaspoon chipotle seasoning or chipotle powder
½ teaspoon crushed pepper flakes
1/3 cup walnut halves
2 tablespoons Dijon mustard
1 clove garlic
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup water
½ teaspoon cracked pepper
½ teaspoon salt
1 teaspoon turmeric (optional)
16 ounces spring mix salad
3 ounces blue cheese
2 blood oranges
For the spicy walnuts: Heat small skillet over medium heat. Add walnuts, olive oil, peppers and seasonings. Cook and stir 5 minutes. Let rest on a paper towel.
For the vinaigrette: place all ingredients in a blender. Blend until smooth and store in the refrigerator until ready to serve.
Slice blood oranges, removing the peel. Top salad with blood oranges, walnuts, blue cheese. Drizzle with vinaigrette and serve.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
