Prado Pressed Salad

I haven't actually made this myself, so it's kind of cheating. But Jeff and I went out to dinner this weekend and I had this salad before my main meal. It was big enough to be a whole meal in itself, and was so incredibly delicious, that I just needed to find out how to make it. Since I found the recipe online, I thought I'd share it with all of you.

I think it would be perfect for a night when you want to make a fancy main dish for yourself but still want it to be healthy (you could have it with bread, maybe), or if you were serving guests and are looking for something to go with a main dish.

(1 serving)
2 ounces baby arugula
2 ounces (about 1/4 cup) sliced dried figs
1/3 cup sliced strawberries
1/4 cup candied walnuts (see accompanying recipe)
4 tablespoons Sherry Shallot Vinaigrette (see accompanying recipe)
3 slices Asiago cheese, torn
Balsamic syrup (see note)

Place the arugula, figs, strawberries, walnuts, vinaigrette and cheese in a mixing bowl and mix well. On a 12-inch plate, place a ring mold in the center and fill with salad mixture. Press salad firmly until compact and then slowly lift ring mold while holding greens down. To finish, streak balsamic syrup over salad and plate.

Note: To make balsamic syrup, place balsamic vinegar in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer until the liquid reduces by half, or until it has achieved a syrupy consistency. Remove from the heat and cool completely.

(Adapted from a recipe from chef Jeff Thurston of The Prado in Balboa Park.)

Candied Walnuts

(Makes 2 cups nuts)
2 cups walnuts
1/2 cup powdered sugar
Vegetable oil, for frying

Place walnuts in boiling water for about 1 minute. Drain and cool. Toss walnuts in powdered sugar until well coated. Heat oil to 325 degrees in a frying pan and fry walnuts until they are crispy and golden brown. Drain on paper towels and set aside.

Sherry Shallot Vinaigrette

(Makes about 1 1/2 cups vinaigrette)
1/4 cup honey
4 tablespoons Dijon mustard
1/4 cup sherry vinegar
1 cup olive oil blend
1/4 cup minced shallots
Salt and pepper, to taste

Place honey, mustard and vinegar in a mixing bowl. Using a whisk, blend in oil in a slow, steady stream. Add half of the shallots and lightly blend. When oil has been emulsified, season with salt and pepper to taste. Add the remaining minced shallots.