Note on the candied walnuts: if you find the candied walnuts too sweet, you can add less sugar.
CANDIED WALNUT GORGONZOLA SALAD: (contains diary, gluten-free)
1 cup walnut halves
1/4 – 1/3 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup Gorgonzola cheese, crumbled
1 T raspberry vinaigrette
1 T white vinegar
1 T olive oil
- To Make Candied Walnuts. Place walnuts and sugar in a skillet over medium heat. Stir continuously until the sugar dissolves into a light brown liquid and coats the walnuts.
- Remove the walnuts and spread over foil. Once they are cool, break apart in pieces. This recipe only needs 1/2 cup candied walnuts, so you can store the other 1/2 for use later on.
- To Make Salad. In a large bowl, mix the greens, cheese, vinaigrette, cranberries, olive oil, vinegar, and 1/2 cup candied walnuts. Toss and serve.