12 oz. mixed baby greens
3/4 c. Vinaigrette (recipe below)
1/2 medium red onion, thinly sliced
3 oz. gorgonzola cheese, crumbled
4 ox. dried cranberries
4 oz. caramelized walnuts (recipe below)
Toss all ingredients together with Vinaigrette.
1 Tbsp. fresh ground garlic
1 Tbsp. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
1 Tbsp. lemon juice
1/3 c. white wine vinegar
In large bowl, whisk together garlic, mustard, salt and pepper. Slowly add oil, whisking constantly. Add lemon juice and vinegar; mix well. Yield: 1 cup.
1/2 c. granulated sugar
1 Tbsp. water
1/4 Tbsp. vanilla
1/4 lb. walnut halves
In medium saute pan, mix water, sugar and vanilla; stir to disolve sugar. Cook over medium heat without stirring until mixture turns light golden brown. Swirl pan slowly to mix ingredients and add water if too sticky. Add walnuts, coat evenly and stir until the sugar crystallizes. Remove to cookie sheet or cooling rack.