Bibb Lettuce Salad With Candied Walnuts, Oranges, And Feta

Carol Gilbert of Saratoga, California, writes: "I've been many things in my life — including a teacher and a stay-at-home mom — but now, at 63, I am a one-person technical documentation department for a start-up company. The hours are not nine to five, so I can't put vast amounts of time into cooking these days, but I have never lost my love for it. Nevertheless, I cook about five nights a week for myself and my husband, David. Despite the long days, I want to have a home-cooked meal in the evening. So, I'm organized: I draw up a weekly menu plan, make a shopping list, and take one trip to the market. I could not survive without my plan!"

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 cup	237ml	Walnut pieces
2 tablespoons	30ml	Water
2 tablespoons	30ml	Sugar
1/4 cup	59ml	White wine vinegar
1 teaspoon	5ml	Grated orange peel
1/4 teaspoon	1.3ml	Dry mustard powder
3 tablespoons	45ml	Walnut oil or olive oil
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Bibb lettuce head - leaves torn (large)
2/3 cup	97g / 3.4oz	Coarsely-crumbled feta cheese - (abt 3 oz)
		= (or blue cheese)
2		Oranges

Recipe Instructions

Preheat oven to 325 degrees. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.

Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper.

Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.

This recipe yields 4 servings.

Source:
Bon Appetit, December 2002

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