Balsamic Glazed Walnut Salad

Bitter, Sweet, and Deeply Grounded

There is something quietly generous about a salad built around walnuts — their earthy weight, their slight bitterness, the way they hold a dressing without apology. This one moves slowly between richness and brightness, anchored by the deep, patient complexity of aged balsamic and lifted by a thread of citrus. It asks almost nothing of you and gives back something that feels considered, complete. The kind of dish that reminds you a great salad is never really simple — it's just honest.

Ingredients

• 2 tablespoons butter
• 1 cup walnuts, roughly chopped
• 3 tablespoons Alessi Extra Virgin Olive Oil
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons Alessi Balsamic Vinegar

Instructions

1. Melt butter in a skillet over medium heat.
2. Add walnuts, 2 tablespoons of olive oil, and garlic.
3. Season with salt and pepper.
4. Reduce heat to medium low and cook for 7-8 minutes stirring often.
5. Add remaining olive oil and remove from heat.
6. Stir in lemon juice and vinegar and mix well.
7. Let walnuts cool completely before topping your favorite salad greens.