Come January, I think of new ways to eat light without giving up creativity. Here is a recipe with our brand-new Parsnip Crisps from New Zealand’s Proper Crisps. A salad that has a great crunch.
Shopping List:
- Parsnip Crisps
- Squeezable Clover Honey
- Pacific Sea Salt
Ingredients:
- 1 Cup baby spinach
- 1 Cup of arugula
- 1 Handful of Proper Crisps Parsnips
- 2 Tablespoons of crumbled blue cheese
- 3 Smoked salmon slices cut into chunks
- 1 Thinly sliced pear
- 2 Tablespoons of Squeezable Clover Honey
- Pacific Sea Salt and pepper
- Balsamic vinegar
- High grade olive oil
- A handful of walnuts
Preparation:
Heat a frying pan and add walnuts. Let them roast for a minute watching to make sure they don’t burn. Add Clover Honey and toss gently to cover nuts. Add balsamic vinegar and liquid. Should begin to bubble a little. Continually toss to ensure no burning or sticking. Remove from heat after a couple of minutes. Season with Pacific Sea Salt and pepper.
Salad Assembly:
Place salad leaves into bowls. Add salmon chunks. Then pear slices and cheese. Sprinkle walnuts and Parsnip Crisps over top and add additional walnuts. Season with olive oil and balsamic vinegar.
