Prep Time:  10 minutes        |        Cook Time:  5 minutes        |        Serves:  4 - 6

Ingredients

• ¼ watermelon, cubed  
• 3 handfuls The Fresh Salad Co baby spinach
• ¼ cup fresh mint leaves
• ½ block of Emporium Selection Greek fetta cheese  
• ½ red onion  
• 1 cup Remano balsamic vinegar  
• 1 tbsp White Mill brown sugar

Candied Walnuts:

• ¾ cup of Oh So Natural walnuts
• 1 tsp Pure Valley butter
• 2 tbsp White Mill caster sugar
• Pinch of Stonemill salt

Dressing:

• 2 tbsp Remano balsamic vinegar (add more if you want more dressing)
• 2 tbsp Remano olive oil
• Stonemill sea salt

Method

1. Make the balsamic glaze by placing the balsamic vinegar and sugar in a small frypan on medium-high heat and reduce by half. Let it cool.   
2. To candy the walnuts, first get a baking tray ready, lined with baking paper and set aside. Heat walnuts, butter, sugar and salt on a medium heat in a frying pan, for about 5 minutes. Move the nuts around the pan to toast evenly – ensure you do not burn them.  
3. As soon as the sugar turns brown, put the nuts on the baking tray. Spread them out before they start sticking together. Set them aside and wait for them to cool.
4. For the dressing, mix the balsamic glaze, olive oil, salt and pepper. You can always store the remaining balsamic glaze for future use.
5. Cut the watermelon into bite-sized cubes and finely slice the red onion.
6. Place the spinach leaves on the base of a serving platter, add the watermelon (sprinkle the watermelon juice on the plate), then add the red onions. Now, tear and sprinkle some fresh mint leaves over the top. Finally, crumble the fetta – placing all on top of the spinach.
7. Drizzle the balsamic and olive oil dressing all over the salad. Finally, add the candied walnuts and serve.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie