Candied Walnut Salad With Goat Cheese

• Candied walnuts:
• 1 pound walnut halves
• 1/4 cup honey
• 1/4 cup sugar
• 1/4 tsp salt of salt
• Salad:
• 5 cups baby lettuce greens
• 2 cups torn arugula leaves
• 1 1/2 ounce soft goat cheese, crumbled chilled
• Dressing:
• 1 small shallot, peeled and chopped
• 2 Tbs finely minced fresh ginger
• 2 Tbs chopped fresh cilantro or basil
• 1/4 cup walnut oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons thin soy sauce
• 2 Tbs white wine
• salt and pepper to taste

1. Preheat oven 350
2. Line 2 baking sheets with foil spray with nonstick cooking spray.
3. Place walnuts in a small saucepan and cover in hot water over high heat.
4. Boil for 5 minutes.
5. Immediatly tip the walnuts in a colander to drain.
6. Place the honey,sugar, 1/4 cup water, and the salt in a 2 1/2 quart saucepan.
7. Bring to a boil over medium heat.
8. Add walnuts and stir until mixture becomes dry, about 4 minutes.
9. Transfer nuts to one of the baking sheets.
10. Spread in an even layer.
11. place in oven
12. Cook the nuts until they turn a light mahogany color, about 12 minutes, turning nuts over every 5 minutes.Keeping a single layer.
13. Remove the baking sheet from the oven and transfer the nuts to the second baking
14. sheet in a single layer, to cool.
15. This can be done the day before-Place in an airtight container.
16. Dressing:
17. Place all ingredients in an electric blender.
18. Blend, then taste.
19. Adjust the seasoning.
20. This can be done up to 8 hours before
21. Salad:
22. In a large bowl combine
23. lettuce, arugula, and walnuts.
24. Add just enough dressing to lightly coat.
25. Add the goat cheese and toss.
26. Serve at once

walnuts, walnut halves, honey, sugar, salt, salad, baby lettuce greens, arugula, goat cheese, dressing, shallot, fresh ginger, fresh cilantro, walnut oil, balsamic vinegar, soy sauce, white wine, salt

Taken from www.epicurious.com/recipes/member/views/candied-walnut-salad-with-goat-cheese-50127532 (may not work)