Arugula and Spinach Salad with Candied Walnut Clusters and a Maple-bacon Dijon Vinaigrette

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Ingredients:

Spinach

Arugula

Cherry tomatoes

Pickled baby beets

Red onions

Goat cheese

Avocado oil

Bacon-flavoured maple syrup

Balsamic vinegar

Dijon mustard

Salt & pepper

Fresh lemon juice

Walnuts

Directions:

Place the greens on the plate along with the cherry tomatoes, onions, goat cheese and beets.

In a bowl, whisk together the oil, vinegar, maple syrup, salt & pepper, lemon juice and dijon.

In a pan, toast the walnuts for about 1 minute. Add the maple syrup and stir. Cook for another three minutes.

Top salad with walnuts and dressing and enjoy!