Candied Walnut Salad

I'm so in love with gourmet or specialty salads. And this one is no exception. It's the perfect fall/winter salad. Apples, dried cranberries, and walnuts-or more importantly candied walnuts hence the name. Not to mention the gorgonzola AKA stinky cheese in our house. I've come a long way in the "stinky" cheese department and although I still choose almost any other dressing over a blue cheese dressing, in this salad I think it's totally needed and actually quite like it. So if you're unsure about it like I was, just go for it.

The dressing is the perfect finishing touch and could easily be used on any number of other salads. It's a great basic red wine vinaigrette to add to your repertoire. I think it's safe to say that if you serve this to your friends and family they'll love you all the more for it...Thanksgiving or Christmas Eve dinner would be perfect. So festive!

Candied Walnut Salad

{slightly adapted Recipe Source: Our Best Bites}

1 large head of romaine

3/4 cup craisins

2 crisp apples

juice of half an orange

crumbled gorgonzola, to taste

3 green onions, chopped

1/2 cup chopped walnuts

1/4 cup sugar

1 recipe honey red wine vinaigrette (recipe follows)

Make dressing. This can be done ahead and kept in fridge until ready to use.

Wash and chop lettuce. Be sure it's well drained.

Caramelize the nuts by placed walnuts and sugar in a small skillet over medium heat. As they warm up stir constantly, especially when the sugar begins to liquefy. Scrape bottom of pan constantly while tossing nuts around to coat well. This step goes really fast and it's easy to burn them. As soon as they appear to be well-coated with just tough of color and no grainy sugar, remove from heat and let cool.

Chop apples, leaving skin on, and toss with orange juice.

To assemble salad, put lettuce in serving bowl. Add in apples, green onions, craisins, crumbled gorgonzola, and cooled candied walnuts (may need to break them up a bit if they're stuck together because of sugar coating). Right before serving drizzle with dressing, a little at a time, and toss, stopping just before you think you should and it's probably perfect. You just want a nice light coating, not a soggy drenching with a pool of dressing in the bottom of the bowl. Adjust if neccessary and serve immediately. Dressed salads don't keep, so if you must serve the dressing on the side-but it's better all mixed together in my opinion.

Honey Red Wine Vinaigrette

{I find this a very versatile dressing that can be used on any number of salads, plus is makes quite a bit and you will have leftovers}

1/2 cup red wine vinegar

1/2 cup honey

2 cloves garlic

1 t kosher salt

1 t black pepper

1/2 cup canola oil

1/2 T poppy seeds

In blender combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and turn blender on high. While blender is running, add oil in a steady stream. Once oil is added blend a few second longer and add poppy seeds-don't blend more than a second or two-just enough to mix in the seeds. Store, tightly covered, in the refrigerator for about 2 weeks. Shake well before serving.