Walnut Gorgonzola Salad

In an attempt to re-create a salad that I had at a local restaurant, I came up with this version of their walnut Gorgonzola salad. The version I had was in my pre-no sugar days and it was the "sweet" version (with candied walnuts and sweet Balsamic reduction), and it was divine! To reduce sugar, candied walnuts can be replaced with toasted walnut pieces, and the Balsamic reduction can be replaced with the vinaigrette.

Mesclun greens
Apple slices (place slices into a bowl of water with lemon juice added to prevent them from turning brown)
Walnut pieces, toasted or raw, or "candied" walnuts--see below
Gorgonzola
Balsamic Vinaigrette, or Sweet Balsamic reduction--see below
Dried cranberries
Mandarin orange slices--optional

Arrange mescelun greens on individual serving plates. Sprinkle with dried cranberries, candied walnuts, Mandarin orange slices if using, and arrange apple slices on top. Shred Gorgonzola cheese on top and drizzle with Balsamic vinaigrette, or for a sweeter version, use the sweet Balsamic reduction.

Candied Walnuts

1/2 cup walnut pieces
1/4 cup sugar (can use half brown sugar and half white sugar)

Place walnuts and sugar in a small sauce pan, slowly bring to a boil (sugar will melt) and simmer until it begins to thickens into a light brown syrup. Don't reduce too much or the finished product will be very hard. Remove walnuts and spread on foil to cool. Once cool, break pieces apart.

Sweet Balsamic Reduction

1/2 cup Balsamic vinegar
1/2 cup water
1/4 cup sugar

Combine ingredients in a small sauce pan and bring to a boil. Simmer until liquid begins to thicken. This will continue to thicken as it cools, so don't reduce too much.