Spinach and raspberry salad with caramelized nuts
Ingredients
For the salad:
- 120 g quinoa
- 200 g spinach
- 200 g raspberries
- 120 g mozzarella
For the dressing:
- 3 tbsp raspberry vinegar *
- 3 tbsp olive oil
- 2 teaspoons of mustard
- Salt pepper
For the nuts:
- 100 g walnuts
- 100 ml water
- 100 g sugar
Instructions
Caramelized nuts:
- This amount of caramelized nuts is enough for at least two to three salad preparations. Since nuts are difficult to caramelize in small quantities, it is advisable to prepare larger quantities in advance.
- Bring the water and sugar to the boil.
- Quarter the walnuts, add to the water-sugar mixture and continue to simmer, stirring constantly.
- As soon as the caramel mixture has thickened, distribute the walnuts evenly on baking paper and allow to cool. Caution: Make sure you use cutlery and do not touch the hot sugar mixture with your fingers.
Dressing:
- Put all the ingredients for the dressing in a mason jar, close and shake well. Keep the dressing in a cool place.
To serve:
- Prepare the quinoa according to the package insert and allow to cool.
- Mix half of the dressing with the quinoa.
- Spread the spinach evenly on a flat serving plate.
- Spoon the quinoa on top of the spinach.
- Carefully pluck the mozzarella apart with your fingers and spread it on the salad.
- Spread the raspberries and the caramelized nuts on the salad.
- Pour the second half of the dressing evenly over the salad and enjoy.
Notes
* Did you know that you can easily prepare raspberry vinegar yourself? Take a large mason jar (volume of 500-600 ml), add 250g raspberries and 1 tablespoon honey. Fill the glass with white wine vinegar, seal and shake it briefly. Let this mixture steep for about ten days in a cool, dry place. At the end of this phase, carefully mash the raspberries with a fork, seal the glass and shake it again. Now the raspberry vinegar can be poured through a fine sieve and into a bottle. The homemade raspberry vinegar can be kept in the refrigerator for at least three months.