Stawberry, Nasturtium Salad & Balsamic- Carmel dressing
1 cup of sliced stawberries
2 cups of baby spinach
1/2 cup of candied roasted pecans (once roasted add 2 tbsp of brown sugar and toss until coated and candied)
1 cup of sliced fresh button mushrooms
1/2 cup of very thinly sliced red onions
1 handfull of fresh mint leaves (if desired)
1/2 cup of Nasturtium leaves sliced.
5 Fresh hole nisturshum flowers
Toss all ingredients except the flowers. Top the salad with the flowers as edicble decoration.
Caramel Salad Dressing Ingredients
I cup heavy cream
1/2 cup granulated sugar
2 tbsp water, plus more for brushing
4 tbsp balsamic vinegar
1 lemon juiced
1/2 tsp salt
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
In a large high-sided saucepan over med-high heat, dissolve the sugar with 2 tblsp of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipping in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown @ 8 to 9 min. Remove pan from heat and carefully add the hot cream to the sugar mix a few tbsp at a time The liquid will bubble up dramatically. Stir the sauce and cook for 1 min. Add the vinegar, lemon juice and 1/2 tsp of salt. Mix well. Pour into a heatproof bowl. Can be made several weeks in advance either in refrig or on counter. Heat to serve.