Butter Lettuce Salad With Candied Walnuts

• Candied Walnuts
• 3 tablespoons sugar
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
• 1 cup walnut halves
• 1/4 teaspoon ground cinnamon
• Salad
• 1 head butter lettuce, washed and dried
• 6 ounces canned mandarin orange segments
• 1/4 medium red onion, very thinly sliced
• 1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

1. Preheat oven to 375u0b0.
2. Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
3. In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
4. Bring to a simmer, then add the walnuts.
5. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
6. In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
7. Toss the walnuts in the cinnamon-sugar mixture.
8. Place walnuts in a single layer on the prepared sheet pan.
9. Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
10. Set aside.
11. Place 4 to 6 dry butter lettuce leaves on each plate.
12. Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
13. Drizzle about 2 tablespoons of dressing on top of each salad and serve.
14. (We prefer a Raspberry Walnut Vinaigrette).
15. Enjoy!

walnuts, sugar, sugar, orange juice, walnut halves, ground cinnamon, salad, butter, red onion, salad dressing

Taken from www.food.com/recipe/butter-lettuce-salad-with-candied-walnuts-107081 (may not work)