Candied Walnut & Grape Recipe

Toast and Candy Walnuts

Line a small baking sheet or plate with parchment paper and set aside. In a small nonstick skillet over medium heat, add the granulated sugar and melt for about 1 minute until it starts to liquefy, stirring constantly. Add the walnut halves and the teaspoon of butter; continue stirring so the sugar coats the nuts evenly and becomes glossy, about 1–2 minutes. Sprinkle 1/4 teaspoon fine sea salt over the nuts, stir to combine, then transfer immediately to the prepared sheet in a single layer to cool. Use a spatula to separate any large clusters while warm. Let cool completely (about 10 minutes); break apart any stuck pieces.

Combine Base

In a small bowl or jar combine the orange juice, lemon juice, white wine vinegar, honey and Dijon mustard. Whisk or shake until the honey and mustard are fully incorporated.

Emulsify

Slowly whisk in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar, secure the lid and shake vigorously for 20–30 seconds.

Finish and Adjust

Stir in the minced basil, then season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness with additional lemon juice or honey as desired. Refrigerate up to 24 hours; bring to room temperature and shake before using.

Combine Greens, Fruit and Herbs

Place the 6 cups of mixed field greens in a large salad bowl. Add the 1 1/2 cups halved red grapes and 1/2 cup chiffonaded basil leaves. Toss gently to combine.

Dress the Salad

Drizzle about 3 tablespoons of the citrus basil vinaigrette over the salad (reserve extra to serve on the side). Toss lightly and taste; add more dressing if desired but avoid overdressing. The exact amount depends on preference.

Add Toppings

Scatter the cooled candied walnuts evenly over the dressed greens, then sprinkle the 3 ounces of crumbled Gorgonzola on top. Finish with a light grind of black pepper if desired.

Serve

Serve immediately so the candied walnuts remain crisp and the greens stay fresh.