Mixed Greens And Mint Salad With Candied Walnuts And Golden Kiwi Vinaigrette

Avoid that long lunchtime queue and BYOB !

Serves 4

For the candied walnuts
1/2 cup sugar
2 tablespoons lemon juice
1/2 cup toasted walnuts

For the dressing
2 pieces peeled gold kiwi
2 teaspoons Dijon mustard
salt to taste

For the dressing
2 pieces peeled gold kiwi
2 teaspoons Dijon mustard
salt to taste
1 large bag salad greens
mint leaves
green and gold kiwi wedges from 1 of each fruit

1  Make the candied walnuts: Pour sugar and lemon juice in a pan. Heat until mixture becomes syrupy and turns a brown color. Pour the caramel on walnuts; coat and set aside. (For a visual guide, go here: How to Make Candied Walnuts)

2  Make the dressing: Using a blender, process gold kiwi until smooth. Add Dijon mustard and season with salt. Mix well.

3  To serve, place 1 large bag salad greens, mint leaves, candied walnuts, and green and gold kiwi wedges (from 1 of each fruit); toss with vinaigrette. Serve on a chilled plate.

Photography by David Hanson | Preparation & Styling by Elaine P. Lim | Props by Saizen, Robinsons Department Store | Kiwis used courtesy of

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