1 lb chopped Walnuts
3 Tbsp Butter, melted
3 Tbsp Brown Sugar
1 Tbsp Smoked Paprika
1 tsp Cayenne Pepper
1 pinch Salt
5 oz baby Mixed Green, washed & dried
5 oz Herb Salad
8 oz Bleu Cheese, crumbled
freshly Ground Pepper, to taste
1 cup SOOC Meyer Lemon Fused Olive Oil
⅓ cup SOOC Vanilla Balsamic Vinegar
Pre-heat oven to 350°F. In a large bowl toss the walnuts with butter to evenly cost; add sugar & toss. Add paprika & cayenne & toss to coat. Spray a cookie sheet with non-stick spray. Place walnuts on cookie sheet in a single layer. Bake 5-10 minutes, or until walnuts are fragrant & sugar is dissolved. Be careful not to burn the sugar. Let cool.
In a mixing bowl add ⅓ cup of vinegar, season with fresh pepper & sea salt. Slowly whisk in the oil until blended. Add the greens & the herb salad mix. Toss to combine. Add some of the vinaigrette to lightly dress the ingredients. Place on chilled salad plates; top with some of the cheese & walnuts. Pass the remaining dressing separately. Try serving with cranberries for extra flavor!