Spicy Strawberry and Walnut Salad

Spring starts for me when the local fruit stand opens its doors for the season. Walking through the market and smelling all the fresh produce is something I look forward to all winter long. A couple weeks ago, while I was taking my usual Saturday stroll through the market I could smell the strawberries from an aisle away. Quickly grabbing my carton of berries I thought, "what would be better right now that an spinach and strawberry salad?" My answer, something sweet and spicy. The surprising taste of Cayenne pepper and brown sugared walnuts rounded off with a strawberry champagne vinaigrette added the zest needed for this sometimes boring salad.

Ingredients
Spicy Strawberry and Walnut Salad
1/2 c. sliced strawberries
1 c. baby spinach
1 tbsp. Spicy candied walnuts
1-2 tbsp. Strawberry champagne vinaigrette

Spicy candied walnuts
2 c. boiled water
1 c. chopped walnuts
1/2 c. brown sugar
1/4 c. granulated sugar
1 tbsp. Cayenne pepper

Strawberry Champagne Vinaigrette
1/4 c. Strawberry champagne vinegar
1/3 c. extra virgin olive oil
1/2 tsp. kosher salt
1/4. tsp. freshly ground black pepper

Candied walnuts: pre heat oven to 400 degrees. Boil water over high heat. Mix all the dry ingredients into a 1 gallon zip lock bag. Place the walnut into a colander and pour boiling water over the walnuts and immediately transfer the walnuts into the zip lock back and toss to coat all of the nuts. Lay the coated nuts on a cookie sheet and place in oven for 5-6 minutes. Once the sugar mixture has baked, take out of the oven and set aside to cool.

Pork Tenderloin in a Trois Berry Port Wine reduction

My favorite mix of flavors are sweet and savory. The tang of berries on my tongue mixed with the creaminess of butter sends my senses into a whirl. This Trois Berry Pork Tenderloin was a huge hit at a recent party I hosted. It's simple, delicious, and a perfect summertime meal.


Ingredients

1 tbsp. olive oil
2 lb. pork tenderloin
salt and pepper

Trois Berry Port Wine Reduction Sauce

2 tbsp. butter
1 shallot minced
1/3 c. dried mixed berries equal parts blueberries, cherries, & cranberries
1 c. Port wine
salt & pepper to taste

Pre-beat oven to 350 degrees.
Heat pan medium-high heat, add olive oil. Run pork tenderloin with kosher salt and freshly ground pepper. Brown all sides of the tenderloin. Insert an instant read thermometer and put tenderloin in oven and cook until internal temperature is 145 degrees.

When pork has reached the desired temperature remove from oven and set on plate to rest. In the same pan melt 1 tbsp butter and saute shallot until translucent. Add the dried berries and saute until soft. Add port wine and reduce to 3 tbsp. liquid.

Slice the tenderloin on a bias and pour the reduction sauce on top. Serve with your favorite vegetable. Mine was with sauteed green beans with toasted almonds.