Candied Walnut Salad
2 heads of leafy greens; 1 can be a bag of spinach (I like 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 (I prefer Gorgonzola; it's milder, but harder to find and more expensive)
1/2 c. chopped walnuts
1/4 c. sugar
To Carmalize your walnuts toss them in a pan on medium heat with the 1/4 C. sugar. Stir constantly and they will eventually turn into a liquid state. This is when you need to really stir and watch them so they don't burn. Once they hit that liquid state they are pretty much done. Take them out and place on a cookie sheet to cool off.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue 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.
Here is the dressing:
Honey Red Wine Vinaigrette
1/2 c. red wine vinegar
1/2 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 pepper1/2 c. canola oil
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.
This Salad was so yummy. I got it off of ourbestbites.com!