Candied Walnut Salad
2 heads of leafy greens; 1 can be a bag of spinach (1 bag of spinach and a head of Romaine or just 2 heads of Romaine)
3/4 c. Craisins
2 crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
2 oz. blue cheese or Gorgonzola
1/2 c. chopped walnuts
1/4 c. sugar
Combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will liquefy. Pay close attention; at this point stir to cover walnuts with the sugar coating. 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.
Chop apples and toss in orange juice.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Toss with the dressing. (FYI - You may not want to toss the entire salad with the dressing if you think you will not eat all of it. The dressing will wilt any leftovers.)
Honey Red Wine Vinaigrette
1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, pressed
1 tsp. kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil
Mix In a blender.