- large handful of cherry tomatoes
- small handful of walnuts (optional caramelised walnuts)
- lettuce of your choice, we’ve used lamb’s lettuce and baby romaine
- handful of red grapes
- 125 gram mini mozzarella
- optional: candied chicken gizzards
- 4 tablespoons molasses
- 2 tablespoon balsamic vinegar
- dash of sunflower or other neutral oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small saucepan
- optional: skillet
- optional: small saucepan and a plate with parchment paper
- large bowl
Preparation — 10 minutes
If you want to use caramelised walnuts, its best to start with those. First make sure to have the plate lined with parchment paper ready. ADD about 40 grams of sugar to a small saucepan and let it caramelise on low heat, it’s important to not stir at all. Coarsely CHOP the walnuts and add them to the sugar as soon as the sugar has a beautiful caramel color. Make sure the walnuts are coated completely and immediately transfer them to the plate and let them cool off.
RINSE the tomatoes, grapes and also the lettuce if needed. Use a salad spinner to get rid of any excess water and DIVIDE the tomatoes and grapes into halves. Drain the mini mozzarella and set aside.
Finishing the salad with mozzarella, grapes and molasses dressing — 10 minutes
CREATE a molasses dressing by shortly heating molasses along with balsamic vinegar in a small saucepan. STIR in the oil little by little and use a whisk to keep on stirring until you’ve reached a smooth dressing. SEASON with pepper and salt.
If you want to use chicken gizzards, you can cook them in a skillet for a few minutes.
COMBINE the lukewarm dressing with grapes, tomatoes, mozzarella and lettuce in a large bowl. DIVIDE over plates and finish the salad with walnuts and gizzards. Enjoy!