Project 5: Spinach, Asian Pear & Grapefruit Salad with Spiced Walnut Oil Dressing

28 Nov

Recipe by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

Spinach Salad with Spiced Walnut Oil Dressing, The French Culinary Institute's Level 5 project - Eat Life FCI

WALNUT OIL: Spinach Salad with Spiced Walnut Oil Dressing, Asian pear, grapefruit, toasted walnuts, red onion

Fat Fact: Walnut oil has a low smoke point and therefore should be used as a garnish or in a dressing. They are a good source of omega-3 essential fatty acids.

Walnut Oil Salad

1   cup chopped walnuts, toasted
2   Tbsp honey
3   Tbsp balsamic vinegar
Suprêmes from 2 grapefruit, and juice reserved
½ tsp ground cinnamon
½ tsp ground cumin
2/3 cup walnut oil
Salt and pepper to taste
12 oz baby spinach
½ medium red onion, peeled, sliced thinly1 Asian pear, julienned

1. Heat honey, balsamic, reserved juice, cinnamon, and cumin. Whisk in walnut oil off heat. Season with salt and pepper. Toss with spinach, onion and grapefruit suprêmes. Top with pear.

One Response to “Project 5: Spinach, Asian Pear & Grapefruit Salad with Spiced Walnut Oil Dressing”

Trackbacks/Pingbacks

  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] MENU (select dishes to view recipes): WALNUT OIL: Spinach Salad with Spiced Walnut Oil Dressing 
asian pear, grapefruit, toasted walnuts, red onion […]

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