Spinach, Caramelized Walnuts & Smoked Turkey Salad
Sweet and salty caramelized walnuts are a quick meze on Crete, usually served with local fire water, called raki. I use them here to add flavor and crunch to the salad.
For the caramelized walnuts
-
1
cup
whole shelled walnuts
-
½
tsp.
salt
-
1
tbsp.
sugar
For the salad
-
6
oz.
smoked turkey
cut into very thin strips
-
1 ¼
pounds
baby spinach
trimmed
-
Seeds from 1 large pomegranate
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1. In a nonstick skillet over low flame, cook the walnuts and salt for 5 to 6 minutes until the nuts start to get a little oily. Add sugar and stir for 6 to 7 more minutes until caramelized. Remove from heat and let cool slightly.
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2. Whisk together the mustard, garlic and vinegar. Drizzle in the oil, whisking all the whole. Season with salt and pepper.
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3. Mix the turkey with a bit of the dressing. Mix spinach with remaining dressing and a little salt and pepper. Place spinach on 4 plates, with the turkey on top. Garnish with pomegranate.
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Serve.