Walnuts give this fruity summer salad a mild and nutty flavor!
Walnut-Herb Cheese Salad
1 lb. fat-free ricotta cheese
2 Tbsp. fresh parsley, chopped
2 tsp. fresh shallots, minced (or 1 tsp. dried)
2 Tbsp. fresh chives, finely minced (or 1 Tbsp. dried)
1 tsp. fresh tarragon, finely minced (or 1/2 tsp. dried)
4 red Bartlett pears
2-1/2 c. sprouted organic walnuts, finely chopped
Lettuce leaves
Salt and pepper, to taste
Apricot-Walnut Dressing (recipe follows)
Combine cheese, parsley, shallots, chives, and tarragon in a large mixing bowl; stir well. Add salt and pepper to taste. Form cheese into 16 round balls. Roll each ball in chopped walnuts. Refrigerate. Serve on lettuce leaves with sliced pears and Apricot-Walnut Dressing. Serves 8.
Adapted from a recipe on the Walnut Marketing Board and the California Walnut Commission website, www.walnuts.org.
Apricot-Walnut Dressing
1/2 c. apricot nectar
2 Tbsp. walnut oil
2 Tbsp. Dijon mustard
2 Tbsp. boiling hot water
Salt and pepper, to taste
In a small mixing bowl, whisk oil and mustard into nectar. Add boiling water and whisk slowly until blended. Add salt and pepper to taste. Serves 8.
Courtesy of the Walnut Marketing Board and the California Walnut Commission.
