I'm Nuts About This Salad

The spring garden has been offering beaucoup varieties of spinach and lettuce, so salad has been on the menu every day.  My challenge has been finding new and interesting ways to enjoy all these greens.  This salad has been one of our favorites, made with spinach and those wonderful local strawberries.  But it's the nuts that really elevate it to something special.

Take a bunch of fresh spinach and wash and spin dry.

Measure two cups of walnut halves

and add 2/3 cups sugar and 1/4 cup water.

Cook over medium heat for 6 - 8 minutes, until almost all the liquid has cooked off, stirring constantly for the last few minutes.  Pour nuts onto a sheet of foil and spread out to cool.

Don't touch the nuts with your fingers!  These babies are HOT.

After the nuts cool, assemble the salads with spinach, sliced strawberries, nuts and blue cheese crumbles.

Dress with your favorite poppy seed dressing or balsamic vinaigrette.  This salad is also really good with fresh pears or apples if you don't have strawberries and you could substitute spring mix or butter lettuce for the spinach.  You can also use feta cheese if you're not a fan of blue cheese.  Store extra nuts in an airtight container.  You'll probably be tempted to snack on those nuts whenever you open the cabinet, but if you resist, you'll have plenty for salads throughout the week.

Emily's Balsamic Vinaigrette (also known as -" the easiest balsamic vinaigrette ever"!)
1/4 cup good balsamic vinegar
1/4 cup (or a little less) real maple syrup
1/4 cup olive oil
salt and pepper

Shake and enjoy.