Chef Michael Babb
Judie's, www.judiesrestaurant.com, Amherst, MA
- 1/3 cup Balsamic Vinaigrette
- salad leaves - a mix of any green leaves
- 2 oz dried cranberries, 'craisins'
- 4 oz goat's cheese
- 2 oz pralined walnuts
Prepare the salad leaves and pour over the balsamic vinaigrette; toss together to coat the leaves with the dressing. Sprinkle over approximately 2 oz of craisins (dried cranberries), 2 oz of prepared caramelized walnuts and crumble over the goat's cheese. Toss lightly and serve.
To prepare the praline walnuts, take a serving of walnuts and dry roast on a flat metal sheet in a moderate oven for approximately 15 minutes. When they start to smell toasty, pour over some of the Brown Sugar Rum Sauce and return to oven to caramelize. Allow to cool and store in an airtight container.