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Salad with Molasses Vinaigrette and Black Pepper Walnuts

Ingredients:

Molasses Vinaigrette:

• 1 Tbsp Dijon mustard
• 5 Tbsp sherry vinegar
• 1 tsp lemon juice
• 1 Tbsp shallots, diced
• 1 tsp garlic
• ¾ cup olive oil
• 1 Tbsp fresh tarragon, chopped
• 1 Tbsp fresh parsley, chopped
• 1 Tbsp fresh chives, chopped
• 2 Tbsp Crosby’s Fancy Molasses
• pinch salt and pepper

Yields 1/2 cup

Black Pepper Walnuts:

• 1 cup walnuts toasted
• 1 tsp olive oil
• 2 tsp fancy molasses
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp cumin
• ¼ tsp pepper
• 2 tsp water

Yields: 1 cup

Directions:

1. To make the vinaigrette, combine all vinaigrette ingredients in a mason jar and shake until well combined.
2. Toast the nuts in a 350°F oven until golden, about 10 minutes. Heat the remaining ingredients in a frying pan over medium heat.
3. Add the walnuts and cook over medium low heat, stirring constantly until the nuts are crispy and glazed, about 2 minutes.

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