Farmers Market Salad

Farmer's Market Salad
Dish Type:

Gluten Free, Salad Dressings, Salads, Vegetarian


All Year

Prep Time:

1 hour




  • 1 lb chopped Walnuts
  • 3 Tbsp Butter, melted
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 pinch Salt
  • 5 oz baby Mixed Green, washed & dried
  • 5 oz Herb Salad
  • 8 oz Bleu Cheese, crumbled
  • freshly Ground Pepper, to taste
  • 1 cup SOOC Meyer Lemon Fused Olive Oil
  • ⅓ cup SOOC Vanilla Balsamic Vinegar

Products used: Meyer Lemon Olive Oil , Vanilla Balsamic Vinegar


  • Pre-heat oven to 350°F. In a large bowl toss the walnuts with butter to evenly cost; add sugar & toss. Add paprika & cayenne & toss to coat. Spray a cookie sheet with non-stick spray. Place walnuts on cookie sheet in a single layer. Bake 5-10 minutes, or until walnuts are fragrant & sugar is dissolved. Be careful not to burn the sugar. Let cool.
  • In a mixing bowl add ⅓ cup of vinegar, season with fresh pepper & sea salt. Slowly whisk in the oil until blended. Add the greens & the herb salad mix. Toss to combine. Add some of the vinaigrette to lightly dress the ingredients. Place on chilled salad plates; top with some of the cheese & walnuts. Pass the remaining dressing separately. Try serving with cranberries for extra flavor!