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Ingredients

• 300 g Beetroot
• 150 g Spring Onion
• 50 g Barley
• 100 g California Walnuts
• 50 g rucola Leaves
• 5 ml Lemon Juice
• 1 ml Extra Virgin Olive Oil
• 5 g Thyme, Rosemary
• Salt, pepper

Preparations

1. Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.
2. Wrap each beetroot with the thyme and rosemary and a drop of olive oil individually in aluminum foil and roast in the oven at 175 °C for 1½ hours or until soft. Remove from the foil and peel off the skin.
3. Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.
4. Wash the rucola leaves and leave them in ice water to crisp up. Dry in a cloth or salad spinner. Mix lemon juice and olive oil in a bowl for the dressing.
5. Add salt and pepper. Cut the beetroot into large chunks. Add barley, toasted walnuts and spring onions. Toss with the rucola. Drizzle the dressing on top and mix the whole salad.

Ingredients

• 1 and a 1/2 cup water
• 1 cup uncooked quinoa
• 3 tablespoons California Walnut Oil
• 3 tablespoons lemon juice
• 1 teaspoon dried Mexican oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked corn kernels, cut from fresh corn or from froze
• 1/2 English cucumber, quartered lengthwise, sliced
• 1 and a 1/2 cup cherry tomatoes, each halved
• 3/4 cup coarsely chopped toasted California Walnuts
• 1/2 cup crumbled feta cheese with garlic and herbs
• 1/3 cup coarsely chopped pitted Kalamata olives
• 1/4 cup chopped fresh parsley

Preparations

1. . Combine water and quinoa in 2-quart saucepan; bring to a boil.
2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes
3. In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.

Ingredients

• 8-10 Rocket leaves
•  ½ cup California walnuts
• 100 g Parma ham
• 100 g Red grapes
• 50 g Gorgonzola cheese
• 25 g Asparagus
•   Balsamic dressing

 Balsamic Dressing

•   2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
•   1 tablespoon Dijon mustard
•   1 teaspoon honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
•  1⁄4 cup extra virgin olive oil

Preparations

1. For Balsamic Dressing: Mix all the ingredients except oil together. Thereafter, add oil to the mixture and mix well   with a whisk.
2. Toast walnut in the oven at 170°C for 7-8 minutes.
3. To make Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with   parchment paper. Bake in a 170°C oven for 8- 10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards.
4. Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and  immediately transfer to iced water.
5. In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.
6. Arrange salad in individual bowls, garnish with walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.

Ingredients
Honey Herb Vinaigrette

•  1/4 cup extra virgin olive oil
• 1/2 lemon, juiced
• 1 tablespoon honey
• 1/2 teaspoons fresh thyme (or about 1/2 teaspoon of dried thyme)
• 1 teaspoon fresh parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Salad

• 2 chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup California walnuts
• 4 cups baby spinach, washed
• 2 shallots, sliced
• 1 apple, sliced (choose any variety you’d like)
• 1 cup sliced strawberries
• 1/3 cup blue cheese crumbles

Preparations

1. For honey herb vinaigrette, whisk together vinaigrette ingredients in a small mixing bowl. Set aside.
2. For salad, Preheat grill or indoor grill pan (a regular skillet will work too) over medium heat.
3.  Season chicken breasts with salt and pepper, place on grill, and cook about 4-5 minutes per side, or until juices run clear and chicken is cooked through and golden. Set chicken aside to rest.
4. While chicken is resting, add walnuts to a small dry skillet and toast over low heat for 2-3 minutes, or until nuts are fragrant and slightly toasted. Coarsely chop walnuts after toasting.
5. Place spinach in serving bowl, top with shallots, apples, strawberries, walnuts and blue cheese.
6. Slice chicken and place on top of the salad.
7. Drizzle with vinaigrette as desired and enjoy!