Hoffman Media


Rosemary Roasted Walnuts(2)

Fall Salad with Savory Panna Cotta

 1 cup walnut halves
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

• Preheat oven to 350˚. Line a baking sheet with parchment paper. Set aside.
• In a small bowl, combine walnuts and olive oil, tossing to coat. Sprinkle with rosemary, salt, and pepper.
• Bake until lightly browned, 10 to 12 minutes. Remove from pan, and let cool completely. Store in an airtight container for up to 3 weeks.

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