Salad with Cranberries, Goat Cheese, Toasted Walnuts and Maple-Fig Dressing

I needed a salad. I did not think the standard tossed salad would do.

Driven by a bottle of Maple Grove Farms Maple-Fig Dressing, this is what I came up with: A mix of bitter, sweet and earthy flavors.

Salad with Cranberries, Goat Cheese, Toasted Walnuts and Maple-Fig Dressing

3 cups green leaf lettuce, washed and torn
1/2 cup walnuts, sautéed in butter, brown sugar and cinnamon
1/3 cup dried cranberries
3 tablespoons goat cheese with herbs
3-4 thin slices sweet yellow onion
maple-fig dressing

First sauté the walnuts in about 1/2 tablespoon unsalted butter, tablespoon brown sugar and a dash of cinnamon. Toast under low heat — 200 degrees — in a toaster oven for about 20 minutes. Dry on paper towels.

While the walnuts are roasting, use the same pan to lightly brown thin slices of onion. Drain onions on paper towel.

Toss onions and walnuts with lettuce. Add cranberries and goat cheese. Splash with dressing — a little goes a long way.

It happened that the goat cheese I had on hand was flavored with basil and garlic so I had my doubts. But it worked. IN fact, I think it would be bland without the extra boost of flavor.

The recipe above made salads for three people.

Sorry to do two salad posts in three days, but I'm eating lightly (yeah, right) in preparation for Thursday.