LCBO Food and Drink Holiday 2016

FLAVOURS  FRUITS & NUTS

TOSSED SALAD WITH HARVEST NUTS & CRANBERRIES

4 Break up fruit and nut mixture into small clusters; store sealed in canning jars. Mixture keeps well for a month if stored airtight. 5 When ready to serve, place greens in a large salad bowl. Whisk oil with vinegar, ma- ple syrup, salt and pepper. Drizzle vinaigrette over salad to taste; toss. Sprinkle with some nut mixture; serve right away. Any remaining vinaigrette can be stored in the refrigerator. Makes 4 cups (1 L) nut mixture; salad serves 8 to 10 WHAT TO SERVE Bricklayer’s Predicament Pinot Grigio-Chardonnay VQA LCBO 371567, $13.95 Ghost Pines Chardonnay Winemaker’s Blend LCBO 308122, $19.95

⅓ cup (80 mL) olive oil ¼ cup (60 mL) balsamic vinegar 2 tsp (10 mL) maple syrup ¼ tsp (1 mL) salt Several grindings of black pepper 1 Preheat oven to 350°F (180°C).

This delicious fruit and nut mixture to add to tossed salads is a signature dish of Chef Joanna Ward Malan. Personalize the salad with additional items such as sliced Bosc pear or crisp apple, diced ripe avocado and crum- bled feta cheese. The nut mixture combina- tion can be changed based on what’s on hand. NUTS & FRUIT ½ cup (125 mL) each of pine nuts, coarsely chopped hazelnuts, sliced or slivered almonds, pumpkin seeds and sunflower seeds 2 tbsp (30 mL) olive oil

2 Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl. Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes un- til hot, but not boiling. 3 Pour hot mixture over nuts and seeds; toss until coated. Turn out onto parchment-paper- lined, rimmed baking sheet; spread out in a thin layer. Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 min- utes or until lightly browned. Remove from oven and sprinkle with cranberries; cool.

3 tbsp (45 mL) maple syrup 2 tbsp (30 mL) brown sugar ½ tsp (2 mL) salt

¾ tsp (4 mL) hot-smoked or regular paprika ½ to ¾ cup (125 to 175 mL) dried cranberries or cherries SALAD 12 to 16 cups (3 to 4 L) mixed salad greens

46  FOOD & DRI NK HOLIDAY 2016