Hi Janet :-) I found this recipe for you on the internet so I have not tried it. I hope that it is what you are looking for.

Mixed Field Greens With Spiced Walnuts, Blue Cheese and Raspberry Vinaigrette

From the Houston Chronicle files. This originated at Lake Austin Spa Resort in Austin and was developed using HEB's More Fruit Spread. The recipe can be made with Roquefort, Stilton or Gorgonzola instead of blue cheese; a variety of spring greens (field greens, mesclun or a mixture of spring greens and watercress) may be used. Many cooks like to add goat cheese cakes instead of blue cheese. Toasted walnuts or pecans can replace the Spiced Walnuts.

3tablespoons each: raspberry vinegar and walnut oil or extra-virgin olive oil
2tablespoons raspberry fruit spread
2teaspoons Dijon mustard
1/4teaspoon salt (optional)
Freshly ground black pepper to taste
2tablespoons crumbled blue cheese
Field greens to serve 6

Spiced Walnuts (recipe follows)

In a small bowl, whisk together vinegar, oil, fruit spread, mustard, salt and pepper. Add cheese. Toss with field greens and top with a sprinkling of Spiced Walnuts. Makes 6 servings.

Spiced Walnuts

1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon each: ground cinnamon and garlic powder
Pinch of cayenne
2 teaspoons egg white
3 tablespoons walnut pieces
Nonstick cooking spray

In a small bowl, briefly beat sugar, salt, cinnamon, garlic powder, cayenne and egg white together. Coat walnuts with mixture. Coat a baking sheet with nonstick spray, then spread walnuts in a single layer on baking sheet. Bake at 300 degrees 30 minutes, stirring every 10 minutes. Let cool; sprinkle over salad.