Skip navigation

Mesclun and Strawberry Salad with Balsamic Glaze

YIELD: 10 servings

Spiced Walnuts

2 oz walnuts
1 Tbsp. olive oil
1 Tbsp. ground cinnamon
2 tsps. ground nutmeg
¼ cup brown sugar

Candied Ginger

1 oz. ginger, peeled, julienned
1 cup water
1¼ cups sugar, divided

Balsamic Glaze

4 cups balsamic vinegar
2 cups sugar
1 cup orange juice


¼ cup simple syrup
1 pt. strawberries, sliced
20 orange segments
2 pts. strawberries, small dice
1 cup feta cheese
½ cup dried cranberries
¾ cup balsamic glaze, divided
2 Tbsps. extra-virgin olive oil
to taste salt and black pepper
4 oz. mesclun
2 oz. spiced walnuts
1 oz. candied ginger

1. To prepare spiced walnuts: Combine ingredients; toss well. Place walnuts on a baking sheet and bake at 350°F for 10 minutes or until dark-golden brown. Reserve.

2. To prepare candied ginger: Combine ginger, water and 1 cup sugar. Simmer for 20 minutes. Remove ginger and dust with remaining sugar. Reserve.

3. To prepare balsamic glaze: Combine ingredients in a stainless-steel saucepan. Simmer until reduced by half. Reserve for plating.

4. Combine simple syrup, sliced strawberries and orange segments. Reserve for plating.

5. Combine diced strawberry, feta, cranberries, ½ cup balsamic glaze and olive oil; season with salt and pepper.

6. To assemble salad per portion: Divide mesclun among 10 small plates. Spoon strawberry/feta/cranberry mixture over mesclun. Garnish plates with spiced walnuts, candied ginger, sliced strawberries, orange segments and remaining balsamic glaze.

Recipe by Ken Toong, executive director of Dining Services, UMass-Amherst.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.