Candied Walnut Salad with Honey Red Wine Vinaigrette

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Light, sweet salad with addictive candied walnuts

Lettuce or spinach
Craisins
crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
cheese (Parmesan, Feta, goat, etc)
1/2 c. chopped walnuts
1/4 c. sugar
Honey Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/3 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/4 c. olive oil
Dressing:
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnuts:
combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Salad:
Chop apples and toss in orange juice
When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Original recipe

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