CANDIED WALNUT SALAD

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 pepper
1/2 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.

Candied Walnut Salad

2 heads of leafy greens; 1 can be a bag of spinach

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 or you can use Feta

1/2 c. chopped walnuts

1/4 c. sugar

1. Wash and chop lettuce. Set aside to drain.

2. 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.

3. Chop Blue cheese into crumbles or use Feta

4. Chop apples and toss in orange juice.

When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl.
Add dressing

This salad is amazing courtesy of www.ourbestbites.com