Watercress And Gorgonzola Salad With Spiced Walnuts

• Spiced Walnuts
• 1/3 cup walnuts (halves and pieces)
• 1/4 teaspoon cayenne pepper
• 1/2 cup pure maple syrup
• Salad
• 1 cup plus 2 tablespoons balsamic vinegar, divided
• 1 bunch watercress, rinsed, dried and stems removed
• 1/2 head romaine lettuce, cleaned and cut into 1/2-inch strips
• 1/2 cup (3 ounces) crumbled Gorgonzola cheese
• 1/4 cup dried cranberries
• 2 tablespoons julienned red onion
• 1/4 cup extra-virgin olive oil
• Salt, to taste
• Freshly cracked pepper, to taste

1. Preheat the oven to 375u0b0F.
2. For the spiced walnuts, place the walnuts on a baking sheet and toast lightly, about 5 minutes. Remove to a bowl and toss with the cayenne pepper and maple syrup. Return the coated nuts to the baking sheet. Return to the oven for 5 minutes. Remove the walnuts to oiled wax paper to cool.
3. For the salad, bring 1 cup of balsamic vinegar to a boil in a small saucepan. Simmer to reduce the liquid by two-thirds, and remove from the heat. Set aside to cool.
4. In a large bowl, mix the remaining ingredients, including the remaining 2 tablespoons of balsamic vinegar. Divide the salad among six plates. Drizzle the reserved reduced balsamic vinegar around the plates.
5. Serve immediately.

walnuts, walnuts, cayenne pepper, maple syrup, salad, balsamic vinegar, romaine lettuce, gorgonzola cheese, cranberries, red onion, extravirgin olive oil, salt, freshly cracked pepper

Taken from www.epicurious.com/recipes/member/views/watercress-and-gorgonzola-salad-with-spiced-walnuts-50070414 (may not work)