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Nut Recipes |
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goat Cheese, Sun-dried Tomato & Praline Salad
1 head butter lettuce 1 pkg goat cheese 16-20 dried tomatoes ½ cup pralines Vinaigrette of your choice
Wash and tear lettuce into bite size pieces and arrange on 4 plates. Cover tomatoes with boiling water and let stand for 2-3 minutes. Discard liquid, chop and distribute tomatoes among plates. Slice and crumble goat cheese and distribute. Top with vinaigrette. Sprinkle with pralines and serve.
Pralines ½ cup granulated sugar 1/3 cup water ½ cup Flanigan Farms Pecan Pieces or Flanigan Farms Chopped Walnuts Coat a baking sheet with non-stick spray or aluminum foil. In a heavy sauce pan, combine sugar and water. Bring to a simmer over low heat, stirring occasionally, until sugar melts. Increase heat to medium high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans or walnuts. Pour onto prepared baking sheet in a thin layer. Let stand until praline is cool and brittle. Break praline into small pieces or place in a food processor and pulse until coarsely crushed or ground. The praline will keep, tightly covered, at room temperature for up to 3 days. |
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Recipe uses PECANS or WALNUTS |
