Recipe(tried): Mesclun, Goat Cheese, Dried Cherry and Spiced Walnut Salad with Balsamic Vinaigrette

Melissa, This is a delicious and pretty salad for the holidays or anytime.

Mesclun, Goat Cheese, Dried Cherry and Spiced Walnut Salad with Balsamic Vinaigrette

For the Salad:

Mesclun, or Boston Lettuce and Radicchio Salad
Mix (In bags at grocery store)
Dried Cherries
Crumbled Goat Cheese (if you want the goat
cheese to be as mild as possible, ask the
cheese person for the youngest or least aged
goat cheese that they have available)
Spiced Walnuts (recipe follows)
Balsamic Vinaigrette (recipe follows)

Place greens on individual salad plates. Top with a sprinkling of crumbled goat cheese, dried cherries and spiced walnuts. Pass Balsamic Vinaigrette so each person can use what they like for their salad.

Spiced Walnuts

1 lb. (?) walnut pieces
1 lb. light brown sugar
1/4 c. half and half
1/4 c. orange juice
1 oz. white or spiced rum, or Grand Marnier

Toast walnut pieces, in a single layer, on a cookie sheet, in a 350 degree F oven for 5 to 10 minutes, being careful that they do not burn. Place in a shallow bowl. In a deep saucepan over medium heat, cook the remaining sauce ingredients so they come to a simmer and cook for 3 minutes. Add to bowl of walnut pieces and mix well, making sure that all pieces are coated with the sauce. Spread on a cookie sheet lined with parchment paper and bake in a 400 degree oven for about 5 minutes. Watch carefully to make sure it doesn't burn. Cool. Break or separate into pieces to use for the salad. If you make these ahead, hide them or they will be gone:-)!! (They are delicious just by themselves!)

Balsamic Vinaigrette (my version)

1 Tbl. Dijon mustard
4 Tbl. red wine vinegar
1 Tbl. Balsamic vinegar1 tsp. sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. canola oil
1/4 c. olive oil

Measure mustard into a bowl. Whisk in vinegars, sugar, salt and pepper.

Continue to whisk mixture while slowly dribbling in olive and canola oils until mixture thickesn. Adjust seasoning to taste. Cover and refrigerate until ready to use. If necessary, whisk again before serving. Makes 1 cup.