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1
For the salad dressing: In a small pan over medium heat add vinegar, brown sugar, garlic and soy sauce. Bring to a boil, reduce heat and let simmer for about 10 minutes (or until it reduces slightly; you'll know its ready when it lightly coats the back of a spoon). Remove from the heat, and let cool. Once cool place in a processor, blender or use a whisk, blending in olive oil until a nice dressing is made. Season with salt and pepper. Place in the fridge until ready to use.
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2
For the parsnip puree: In a medium pot, over medium heat, melt the margarine. Add parsnips and salt, sauteing for about 5 minutes, or until the parsnips begin to soften, shaking occasionally. Add ginger and saute for an additional 1 minute. Add vegetable stock and bring to a boil. Reduce heat and let parsnips simmer until soft (about 8 minutes). Most of the liquid will soak into the vegetables. Once softened, transfer all ingredients to a blender or processor, adding milk smooth. Add more salt to taste. Place in the fridge to keep cool.
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3
For the candied walnuts: Melt the margarine in a pan over medium heat. Add the walnuts, and shake to cover with the margarine. Add sugar and salt, shaking until the walnuts are covered (about 2 minutes). Place walnuts on a baking sheet and bake in a 350u00b0F oven for 4 minutes (making sure not to burn them). Set aside to cool.
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4
For the salad: Mix all ingredients in a large bowl. Pour 1/2 of the dressing into the mix, and fold to combine. Set aside.
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5
To serve, divide puree onto the center of 4 plates. Place a large handful of salad on top of the puree, and drizzle with remaining dressing. Enjoy!
