Grape and Candied Walnut Salad

Despite the fact that October is already soup weather for most of the country, I am beside myself with happiness because cooler weather has finally crept into my corner of the desert. For those of us here in the Valley of the Sun, cooler weather simply means that the temperature has been under 90 for most of the past week. I'm not ready to pack up my shorts and t-shirts yet, but soon, very soon!

I dreamed up this salad the other day and it sounded so good at the time; I am thrilled with the way it turned out. My boys have already requested this again for tomorrow. (I'm ignoring the obvious fact that they love the salad because it basically has candy along with their favorite fruit in it.)

Grape and Candied Walnut Salad

Spring mix lettuces or baby spinach leaves (I have made this several times and I actually prefer it with baby spinach leaves now)
Red grapes, sliced in half
Candied walnuts - directions below
Thin slivers of peccorino romano cheese
Strawberry Balsamic Vinaigrette

Layer onto plates in the order listed above. Drizzle lightly with the Strawberry Vinaigrette. Enjoy!

To make Candied Walnuts:
(This recipe makes about 2 1/2 cups of candied walnuts. You'll only need a small handful for this salad. Happy snacking!)

1/2 cup water
1 1/2 cups white sugar
2 cups walnuts, roughly broken into small-ish pieces

In a heavy bottomed saucepan (not a non-stick variety), heat the water and sugar to boiling. When the sugar dissolves and the syrup reaches a boil, add the walnuts. Stir to coat and continue cooking over high heat until syrup is dissolved into a light brown liquid and coats the walnuts.

Once the syrup is dissolved, pour out the candied nuts onto a silpat lined or parchment lined baking sheet. Work quickly to separate the nuts, using a couple of forks. They will be VERY hot. Try not to burn your fingertips. Let them cool completely before storing.

Click here for printable recipe