Seattle'S Pike Place Market Salad

• Walnuts
• 1 tablespoon sugar
• 3 tablespoons coarsely chopped walnuts
• cooking spray
• Dressing
• 1/2 cup apple cider
• 3 tablespoons water
• 1/4 teaspoon cornstarch
• 1 tablespoon finely chopped shallot
• 1 tablespoon champagne vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• Salad
• 8 cups herb mixed salad greens (see note in Intro)
• 2 cups blackberries, and (I used boysenberries) or pitted sweet cherries (I used boysenberries)
• 1/4 cup blue cheese, crumbled

1. To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces. (This step can be done up to a day in advance and stored in an air-tight container.)
2. To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool. (This step can be done up to a day in advance and stored in refrigerator.).
3. To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. Serve immediately.

walnuts, sugar, walnuts, cooking spray, dressing, apple cider, water, cornstarch, shallot, champagne vinegar, salt, fresh ground black pepper, salad, herb mixed salad greens, blackberries, blue cheese

Taken from www.food.com/recipe/seattles-pike-place-market-salad-505080 (may not work)