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to prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. reduce heat; stir in walnuts. cook over low heat 30 seconds or until golden. spread mixture onto foil coated with cooking spray. cool completely; break into small pieces. (this step can be done up to a day in advance and stored in an air-tight container.) to prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. cook until reduced to 2 tablespoons (about 5 minutes). combine water and cornstarch in a small bowl; add to pan. bring cider mixture to a boil, stirring constantly; cook 30 seconds. remove from heat. stir in shallots, vinegar, salt, and pepper; let cool. (this step can be done up to a day in advance and stored in refrigerator. ). to prepare salad, place salad mix in a large bowl. drizzle with dressing; toss gently to coat. divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. serve immediately.
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Peel, core, and spiral-slice apples in seconds — pie prep
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Raw ACV with mother — dressings, shrubs, tonics, pickling
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