-
1
Preheat oven to 350F.
-
2
In a medium bowl, stir together the sugar, spices, and salt.
-
3
Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes.
-
4
While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat.
-
5
When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven.
-
6
Shake the pan vigorously over the burner until all the nuts are coated in sugar it will cling in somewhat uneven patches, but that is the effect I like.
-
7
Pour the nuts onto a plate or baking sheet to cool don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
-
8
Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
-
9
Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
-
10
Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
-
11
Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
-
12
Winter: Blood Oranges and Fennel with Feta and Prosciutto
