YIELD: 10 servings
Spiced Walnuts
| 2 oz | walnuts |
| 1 Tbsp. | olive oil |
| 1 Tbsp. | ground cinnamon |
| 2 tsps. | ground nutmeg |
| ¼ cup | brown sugar |
Candied Ginger
| 1 oz. | ginger, peeled, julienned |
| 1 cup | water |
| 1¼ cups | sugar, divided |
Balsamic Glaze
| 4 cups | balsamic vinegar |
| 2 cups | sugar |
| 1 cup | orange juice |
Salad
| ¼ cup | simple syrup |
| 1 pt. | strawberries, sliced |
| 20 | orange segments |
| 2 pts. | strawberries, small dice |
| 1 cup | feta cheese |
| ½ cup | dried cranberries |
| ¾ cup | balsamic glaze, divided |
| 2 Tbsps. | extra-virgin olive oil |
| to taste | salt and black pepper |
| 4 oz. | mesclun |
| 2 oz. | spiced walnuts |
| 1 oz. | candied ginger |
1. To prepare spiced walnuts: Combine ingredients; toss well. Place walnuts on a baking sheet and bake at 350°F for 10 minutes or until dark-golden brown. Reserve.
2. To prepare candied ginger: Combine ginger, water and 1 cup sugar. Simmer for 20 minutes. Remove ginger and dust with remaining sugar. Reserve.
3. To prepare balsamic glaze: Combine ingredients in a stainless-steel saucepan. Simmer until reduced by half. Reserve for plating.
4. Combine simple syrup, sliced strawberries and orange segments. Reserve for plating.
5. Combine diced strawberry, feta, cranberries, ½ cup balsamic glaze and olive oil; season with salt and pepper.
6. To assemble salad per portion: Divide mesclun among 10 small plates. Spoon strawberry/feta/cranberry mixture over mesclun. Garnish plates with spiced walnuts, candied ginger, sliced strawberries, orange segments and remaining balsamic glaze.
Recipe by Ken Toong, executive director of Dining Services, UMass-Amherst.
