SPINACH, CRANBERRY, CANDIED WALNUT, AND GORGONZOLA SALAD WITH SHERRY WINE VINEGAR DRESSING

SPINACH, CRANBERRY, CANDIED WALNUT, AND GORGONZOLA SALAD WITH SHERRY WINE VINEGAR DRESSING image

Yield 6 people

Number Of Ingredients 17

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Candied Walnuts:
Nonstick vegetable oil spray
1 cup walnuts (about 3 1/2 ounces)
2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Generous pinch of cayenne pepper
Dressing:
1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
Salad:
6 cups Baby Spinach
1 cup dried organic cranberries
1 cup crumbled Gorgonzola cheese

Steps:

Candied Walnuts: Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. Sherry Wine Vinaigrette: Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper. Combine large bag of spinach, 1 cup of dried cranberries, and 1 cup of crumbled Gorgonzola cheese and toss with a few tablespoons of dressing.