Chipotle Summer Salad

• 1 Head of Butter Lettuce (Washed & Torn to bite Size Piece's)
• 1 Head of Romaine Lettuce (Washed & Torn into bite sized Piece)
• 1/2 Med. Bermuda Onion Sliced Thin
• Salad Dressing;
• 3/4 cup ounces olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon freshly minced ginger
• 1 clove pressed garlic
• 2 tablespoon's shallots
• 1 can chipotle peppers in adobo sauce, pureed
• 2 tablespoon's raspberry jam
• Salt and pepper, to taste
• 1 tablespoon white wine
• Spiced Caramelized Walnuts:
• 1 1/2 cups Vegetable oil
• 1 cups pecan halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup sifted confectioners' sugar

1. In a large bowl, combine the greens, onion and Raisins. Set aside in fridge to chill.
2. Salad Dressing;
3. Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
4. In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
5. Yield: 1 1/2 cups
6. Spiced Caramelized Walnuts
7. In a small deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
8. Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the walnuts and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the walnuts. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
9. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
10. Yield: 1 cups
11. Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
12. Divide the salad among 6 chilled salad plates. Sprinkle with the caramelized walnut's over each serving.

butter, bermuda onion, salad dressing, olive oil, red wine vinegar, ginger, garlic, s shallots, peppers, salt, white wine, walnuts, vegetable oil, pecan halves, kosher salt, cayenne pepper, sugar

Taken from www.epicurious.com/recipes/member/views/chipotle-summer-salad-1206987 (may not work)