Winter Salad with Polenta

Family Favourites

Ingredients:

• 3 - 5 oz of Fresh baby spinach washed
• 1 cup of finely chopped radicchio (or purple cabbage if you can't get radicchio)
• 18 oz of cooked polenta
• 1 very large red onions (or two smaller ones)
• 1/2 cup of olive oil
• 1/2 cup of walnuts
• 1 tsp of herb de provence
• 1/ 2 cup of cooked chick peas
• 1/4 cup of apple cider vinegar
• 1 tsp of dijon mustard
• 2 tbsp of honey
• 1/4 tsp of salt
• 3 tbsp of olive oil
• 1 tsp of dry dill

Steps:

1. Pre heat a frying pan with 1/2 cup of olive oil on high
2. Dice cooked polenta in 1/2 " cubes
3. Add to the hot oil with the herb de provence
4. Turn the heat down a little to medium high
5. Saute until translucent and then another 3 - 5 mins until caramelized (total about 10 mins)
6. Remove the onions from the oil and drain in a sieve (reserving the oil)
7. Put the oil back into the pan (making sure that there are no onion pieces in there)
8. Add the polenta and fry until crispy, taking care to turn the cubes to crisp the sides.
9. Remove from the heat, and turn onto a dish lined with paper towels.
10. Combine the spinach, radicchio, walnuts, chick peas and cooked polenta and onions
11. Whisk dressing ingredients together and pour over the salad.
12. Tips: Optionally you can replace the chick peas with some crispy bacon - it is gluttonous but fabulous.