Glazed Walnuts, Mushroom & Greens On a Phyllo Tart Shell


This starter is based on a previously posted salad of mine; however, here I've added the phyllo shell for a crispy bite as well as tweaking the vinaigrette to finish off with a touch of sweetness. The walnuts and mushroom add savory and meaty deliciousness over a bed of the mesclun or spring greens that add color, texture and flavors ranging from sweet to peppery. I like a mix of Belgian endive, radicchio, frisee, watercress, butterhead and romaine, but will normally buy whatever mixture the market has to offer. California Walnuts posted this recipe on their website as one top contender in the Walnut contest they paired with Food52:

What you will need

2 tablespoons pure maple syrup – grade B

1 tablespoon dark balsamic vinegar

1 tablespoon whole stone ground Dijon mustard (I like Trader Joe’s)

2 teaspoons sherry

2 teaspoons tamari (low sodium)

1/4 cup walnut oil, or if you prefer, a neutral flavored oil

1/4 teaspoon of fresh ground pepper

Taste for salt – add if you feel it’s needed

3/4 cup walnut halves

Cooking spray on hand

Sea salt on hand

6 phyllo dough sheets

Oil for brushing sheets

4 cups mesclun or spring greens – rinsed and spin dried

1 shallot – finely chopped

8 large crimini mushrooms – thin sliced

2 cloves finely minced garlic

Fresh ground pepper


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