Mixed Greens With Sheep'S-Milk Cheese And Honey Vinaigrette Salad

• 9 cups (2 bags) mixed salad greens (such as baby arugula, frisee, mache, and watercress)
• 1 3/4 cups(about 8 oz) 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; Whole Foods) or Feta
• 1/2 cup dried cranberries (Craisins)
• Dressing:
• 2 tablespoons Champagne vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 5 tablespoons extra-virgin olive oil
• Ground white pepper
• Candied Walnuts or Almonds:
• 1/3 cup (packed) golden brown sugar
• 1/4 cup water
• 2 tablespoons (1/4 stick) butter
• Large pinch of salt
• 1 3/4 cups Walnut halves or whole Almonds

1. Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Cover; chill. Use vinaigrette at room temperature.
2. For candied walnuts:
3. Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. Let stand at room temperature.
4. Place greens, cheese, and cranberries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve topped with nuts.

arugula, milk, cranberries, dressing, vinegar, mustard, honey, extravirgin olive oil, ground white pepper, walnuts, golden brown sugar, water, butter, salt, walnut halves

Taken from www.epicurious.com/recipes/member/views/mixed-greens-with-sheeps-milk-cheese-and-honey-vinaigrette-salad-50124966 (may not work)