Place egg white in blender and pulse until it becomes stiff. (whisking works just fine if you can’t use a blender).Add honey, cinnamon, chili powder, salt & dried thyme; pulse again until incorporated.
In a large mixing bowl, place walnuts and egg white mixture; mix until all of the nuts are well coated.Line a small cookie sheet with wax paper, place walnuts on and spreading out.Cook in a 350 degree oven for approximately 4 – 6 minutes, mixing often to prevent burning.(They are finished when they are golden brown.) Cool to room temperature, then break them up into pieces.
Place halved figs in a small mixing bowl and add 1 cup of boiling water.Cover with plastic wrap and allow to cool off to room temperature; strain from the water.
Combine peaches, cherries, spiced walnuts and figs in a large mixing bowl.Dress with the Strawberry Walnut Vinaigrette.Season with salt and pepper to your liking.
Serve equal portions into salad bowls, top with the peppermint and enjoy!
Note – This recipe will work with just about any kind of fruit that you have on hand.
Note – Turn this delicious side dish into a yummy dessert by simply adding a scoop of your favorite ice cream and sprinkling with granola.
4 ea Peach – cored, sliced
1 cup Walnut Halves
1 ea Egg White
1 TBSP Honey
¼ TBSP Cinnamon, Chili Powder, Salt, Dried Thyme
1 cup Cherries – halved
1 cup Dried Figs – reconstituted, halved
½ bu Peppermint – chopped (optional or substitute mint)
½ jar Bottled Thyme Strawberry Walnut Vinaigrette
To Taste Salt & Pepper