Katie made this for us, absolutely delicious. And what a great way to
use those summer berries you’ve been picking (or buying …!)
***Here is the actual recipe from the cookbook!
Vegetable Oil, cooking spray
1 large egg white
3/4 cup firmly packed light brown sugar
1 shallot, quartered
1 small clove garlic
1 tbsp dijon mustard
2 tbsp sugar
1/8 tsp salt
dash of white pepper
1/2 cup champagne vinegar (white wine vingear works, too!)
1/3 cup blackberries
1/2 cup candied walnuts
1 1/2 cup canola oil
1 lb mixed baby greens
1 1/4 lb boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and julienned
1 1/2 cups crumbled blue cheese (i subbed in feta, but i think the bleu cheese was better!)
2 cups candied walnuts
1/2 pint raspberries (subbed in blueberries, which were great!)
1/2 pint blackberries
1 pint strawberries, hulled and halved
To make the candied walnts, preheat oven to 325 degrees. Spray bottom of rimmed baking sheet with the cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Fold in the walnuts and brown sugar, then toss gently to coat evenly. Arrange the walnuts on the prepared bakcing sheet, keeping the individual pieces separate.
Bake until the egg white sugar mixture is cooked through and the nts are golden brown, 12-14 minutes. Loosen the nuts form the pan with a spatula and set aside on a plate to cool. Measure out 1/2 cup for adding ot the vinaigrette and the balance for adding to the salad. (The nuts can be made up to 2 days ahead and stored at room temperature in an airtight container).
To make the Blackberry Champagne Vinaigrette, in a blender or in a food processor fitted with the metal blade, combine the shallot and garlic and process until finely minced. Add the mustard, sugar, salt, pepper, vinegar, blackberries and the 1/2 cup candied walnuts and process to combine the ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste and adjust the seasoning.
To assemble the salad, in a large bowl, combine the greens, chicken, blue cheese, and the 2 cups walnuts. Drizzle about 1 cup of the vinaigrette over the salad and toss gently to coast all the ingredients. Season to tase with the salt and pepper. Add two thirds each of the raspberries, blackberries, and strawberries and toss gently to mix well.
Using tongs, transfer the sald to chilled salad bowls or plates, building height in the center. Scatter the remaining berries evenly on top of the salads. Serve immediately.