As an adult, Thanksgiving has become my most favorite holiday. I always appreciated Thanksgiving as a child but it was always in the shadow to Christmas, probably because it did not feature any gifts. Sad but true. Now that I have a family of my own, I look forward to spending a day amongst friends and family, truly reflecting on what God has blessed me with this year and all that I am thankful for. Today I will be present with my children, love my husband affectionately, savor each and every bite, listen attentively, and appreciate all of my loved ones. I will have time to rush through the day tomorrow, today I will consider it all and be blessed.
Wishing you and yours a blessed and thankful Thanksgiving!
How gorgeous is this table scape? Will you be the cook today? Our family shares in the cooking responsibilities and I will be bringing this gorgeous fall salad. One of my absolute favorites.
Baby Field Greens Fall Salad
Ingredients
1/4 cup packed brown sugar
1 cup walnut halves
2 tablespoons water
8 cups baby field greens
12 slices bacon, crisp fried and crumbled
1/2 cup crumbled goat cheese
1/4 cup dried cranberries
1 cup balsamic vinegar
1/2 cup pure maple syrup
1/4 cup minced shallots
3 cups olive oil
2 teaspoons salt
1 teaspoon pepper
Instructions
Candied Walnuts: Cook the brown sugar in a large heavy skillet over medium high heat until melted. Add the walnuts and water. Cook for 10 minutes or until water evaporates, stirring constantly. Spread walnuts on a sheet pan and let stand to dry. Store in an airtight container.
Vinaigrette: Combine the vinegar, syrup, shallots, olive oil, salt and pepper in a jar with a tight fitting lid, shake to mix. Chill
Salad: Mix the field greens, bacon, cheese, and walnuts in a large salad bowl. Drizzle 1/2 of the dressing over the salad and toss to coat.
Note: This recipe makes a lot and is great for large gatherings. If you are feeding a smaller family I would suggest halving it.
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