inthekitchen
Chef Grant Danyluk Confusion Corner Drinks + Food Grant has been honing his cooking skills under the tutelage of some of Winnipeg ’ s great chefs for nearly fifteen years . He enjoys bringing elements of a dish together for an impactful result . These multi-component signature salads offer an opportunity to try this at home . Both spotlight the fresh summer flavours of garden greens and smokey flavour of grilled veggies . The recipes for the candied pecans and vinaigrette are high yielding and store well .
Grilled Vegetable Salad
INGREDIENTS Salad 1 bag mixed greens balsamic dressing grilled vegetables 1 cup goat cheese 2 cups candied pecans
Grilled vegetables 2 portobello mushrooms 2 red peppers 2 green peppers 2 zucchinis 1 red onion
Balsamic dressing 1 cup balsamic vinegar 1 / 2 cup honey
1 / 2 cup olive oil 1 / 2 cup canola oil
Candied pecans 6 cups pecans 1 egg white 1 Tbsp vanilla 1 cup brown sugar
METHOD Grilled Vegetables 1 . Cut vegetables into large pieces and grill until cooked . 2 . Salt and pepper to taste . 3 . Cool . Julienne and set aside .
Candied Pecans 1 . Whisk all ingredients except pecans together in a bowl . 2 . Add pecans to mixture and toss . 3 . Bake on a parchment lined baking sheet at 325 ° F for ten minutes . 4 . Cool .
Balsamic dressing 1 . Combine vinegar and honey . 2 . Slowly drizzle in oil while whisking .
Assembly 1 . Mix greens with balsamic dressing , adding a little at a time to taste . 2 . Top with goat cheese , grilled vegetables and candied pecans , divided evenly per serving .
Yield 6 servings
16 ciao ! / summer / two thousand twenty-two