INGREDIENTS for Dressing:
1 cup olive oil
1/2 cup balsamic vinegar
3 Tablespoons Dijon mustard
3 Tablespoons honey
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
INGREDIENTS for Salad:
1/4 cup sugar
1 cup water
1 cup walnut halves or pieces
2 Tablespoons sugar
1 Tablespoon chili powder
1/4 teaspoon red pepper
12 ounces mixed salad greens (romaine and baby spinach)
2 (11-ounce) cans mandarin oranges, drained
2 pints fresh strawberries, sliced
4 ounces blue cheese, crumbled
TO PREPARE:
For the vinaigrette, whisk the olive oil, vinegar, mustard, honey, garlic, salt and pepper in a bowl until incorporated.
For the salad, dissolve 1/4 cup sugar in the water in a bowl. Add the walnuts to the sugar mixture and mix well. Let stand for 10 minutes; drain. Mix 2 Tablespoons sugar, chili powder and red pepper in a small bowl. Add the walnuts and toss to coat. Spread the walnuts on a baking sheet lined with foil. Toast at 350 degrees for 5 minutes; stir. Toast for 5 minutes longer. Remove to a plate to cool.
Toss the salad greens, mandarin oranges, strawberries and cheese in a large salad bowl. Add the desired amount of vinaigrette and mix until coated. Sprinkle with the walnuts. Serve immediately.
NOTE: A nice blend of fruit and cheese. Sliced cherry tomatoes may be used if strawberries are not in season. Tomato basil feta may also be substituted for the blue cheese.
