Ingredients
Candied walnuts:
1 pound walnut halves
1/4 cup honey
1/4 cup sugar
1/4 tsp salt of salt
Salad:
5 cups baby lettuce greens
2 cups torn arugula leaves
1 1/2 ounce soft goat cheese, crumbled chilled
Dressing:
1 small shallot, peeled and chopped
2 Tbs finely minced fresh ginger
2 Tbs chopped fresh cilantro or basil
1/4 cup walnut oil
3 tablespoons balsamic vinegar
2 tablespoons thin soy sauce
2 Tbs white wine
salt and pepper to taste
Preparation
Preheat oven 350 Line 2 baking sheets with foil spray with nonstick cooking spray. Place walnuts in a small saucepan and cover in hot water over high heat. Boil for 5 minutes. Immediatly tip the walnuts in a colander to drain. Place the honey,sugar, 1/4 cup water, and the salt in a 2 1/2 quart saucepan. Bring to a boil over medium heat. Add walnuts and stir until mixture becomes dry, about 4 minutes. Transfer nuts to one of the baking sheets. Spread in an even layer. place in oven Cook the nuts until they turn a light mahogany color, about 12 minutes, turning nuts over every 5 minutes.Keeping a single layer. Remove the baking sheet from the oven and transfer the nuts to the second baking sheet in a single layer, to cool. This can be done the day before-Place in an airtight container. Dressing: Place all ingredients in an electric blender. Blend, then taste. Adjust the seasoning. This can be done up to 8 hours before Salad: In a large bowl combine lettuce, arugula, and walnuts. Add just enough dressing to lightly coat. Add the goat cheese and toss. Serve at once
