Ingredients:

  • 1.5 cups (150g) raw walnut halves
  • 0.25 cup (50g) granulated white sugar
  • 1 tbsp (14g) unsalted butter
  • 0.5 tsp sea salt
  • 0.25 tsp cayenne pepper
  • 0.33 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 small shallot, finely minced
  • 6 oz (170g) spring mix or arugula
  • 1 large Honeycrisp apple, thinly sliced
  • 0.33 cup (50g) dried cranberries
  • 4 oz (115g) crumbled goat cheese

Instructions:

  1. Place the 1.5 cups (150g) of walnuts in a cold, dry skillet over medium heat. Cook 2-3 minutes until you smell a deep, toasted woodiness.
  2. Add the 1 tbsp (14g) of butter, 0.25 cup (50g) of sugar, 0.5 tsp salt, and 0.25 tsp cayenne to the pan. Stir gently as the butter sizzles and the sugar begins to liquefy.
  3. Continue cooking for 3-5 minutes, stirring frequently. Watch for the sugar to turn a clear, golden amber and coat the nuts completely. Immediately transfer the walnuts to a sheet of parchment paper, spreading them out so they don't touch. Allow them to cool completely until they feel hard and non sticky to the touch.
  4. In a glass jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Shake vigorously for 30 seconds to create a stable emulsion.
  5. In a large bowl, toss the spring mix with half of the dressing. Layer with sliced apples, dried cranberries, goat cheese, and the cooled candied walnuts. Drizzle with remaining dressing just before serving.