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Prepare Sweet Heat Walnuts

  • Butter 2 Tbsp
  • Cayenne 0.25 tsp
  • Brown sugar 0.25 cup
  • Walnuts 1 cup

Finish the Salad

  • Peaches, grilled, sliced 2 lbs
  • Sriracha (Thai hot sauce) 0.25 cup
  • Crushed red pepper flakes 2 tsp
  • Hellmann's® Classics Balsamic Vinaigrette 4 x 1 gal 15 oz
  • Mixed salad greens 10 cups
  • Watercress 5 cups
  • Sweet Heat Walnuts, prepared 1 cup
  • Herbed goat cheese, 1-oz sliced medallions 10 oz
  1. Prepare Sweet Heat Walnuts

    • Melt butter in sauté pan, then add remaining ingredients. On medium heat, cook until sugar is dissolved and the walnuts are evenly coated. Cool on a parchment lined tray.
    • Yield: Approximately 1 cup.
  2. Finish the Salad

    • Combine peaches, sriracha, and crushed red pepper and let marinate for 30 minutes, then cut in half and grill.
    • Combine Hellmann’s® Balsamic Vinaigrette, mixed salad greens, watercress, and toss until well mixed. Top with remaining ingredients.