A good salad highlights all 5 taste senses. If you want a change from your usual green salad, this is a super easy salad to put together. Macerating the Craisins in the vinaigrette, softens them and adds complexity to the already chewy-tart-sweet flavor of the Craisins. The crunchy bitter toasted walnuts contrast perfectly to the Craisins and the crunchy sweet snow peas. The micro-greens add visual and nutritional value. I originally made this salad to accompany pan-seared lamb chops, but it will complement any rich meat or poultry dish. Enjoy!

Serves 4
Ingredients:

• about 10 snow peas per person= 40 snow peas

• 6 tablespoons of toasted, chopped walnuts

• 4 tablespoons of macerated Craisins coarsely chopped

• microgreens for garnish

• a handful of curly, baby green lettuce or mixed greens (optional)

• White Balsamic Vinaigrette

Method:
1. Make the vinaigrette: (makes 1 cup)
Using a whisk or fork, vigorously whisk together (see Note)

• ¼ cup white balsamic vinegar (or white wine vinegar)

• ¾ cup olive oil

• 1 tablespoon minced shallot (optional)

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼-½ teaspoon sugar (optional) if the vinaigrette is too acidy for your taste

*Note: you can throw all the ingredients into a Magic Bullet to emulsify the oil and mix the ingredients, or put all the ingredients into a jar with a tight-fitting cap and shake vigorously until well mixed.

2. Macerate the Craisins:
Cover ¼ cup of Craisins with the vinaigrette and macerate for at least an hour to soften the Craisins.

3. Toast the walnuts:
Use either a toaster oven or skillet on your stove-top and toast the walnuts to intensify the flavor; allow to cool before adding to the salad.

4. Steam the snow peas for about 1 minute until bright green and crisp-tender. Immediately rinse them in cold water to retain the color and prevent them from over-cooking.

5. Assemble the salad:
Arrange the snow peas (and greens if using) on individual salad plates.
Sprinkle with walnuts, Craisins, and microgreens.
Add coarsely ground black pepper to taste.
Dress with the vinaigrette to individual taste.