Salad Ingredients:
4 cups baby spinach greens
1/2 cup thin sliced red onion
1/2 cup crumbled feta cheese
1/2 cup candied walnuts
Balsamic Vinaigrette:
1 part honey
1 part balsamic vinegar
2 parts olive oil
Pinch of salt & pepper
Preparation:
In a bowl, place salad ingredients. Add enough vinaigrette to lightly moisten leaves and toss.
Candied Walnuts:
1/2 cup granulated sugar
1 Tbs. butter
4 Tbs. water
2 cups raw walnuts
Place sugar, butter and water in skillet and heat on medium heat. When water has evaporated and sugar starts to caramelize, add nuts and toss to coat well. Work fast because sugar sets up fast. Turn out on foil and separate nuts with two forks.
(I use my Nu-Wave Copper colored pan, which is a high temp non-stick skillet.)
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