Raspberry And Candied Walnut Salad
|Sugar||1⁄3 Cup (5.33 tbs)|
|Walnut halves/Large walnut pieces||1⁄2 Cup (8 tbs)|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh ground pepper||1⁄4 Teaspoon|
|Butter lettuce/Leaf lettuce / salad mix /1 kind / combination||3 Quart, rinsed, crisped, and torn into bite-size pieces (3/4 Pound,)|
|Thinly sliced red onion||1⁄3 Cup (5.33 tbs), rinsed and drained|
|Raspberries||1 Cup (16 tbs), drained, rinsed|
|Crumbled feta cheese||8 Ounce (1 Cup)|
1. Lay a 10- to 12-inch-long sheet of foil on a heatproof surface and rub lightly with oil.
2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar and walnuts. Shake and tilt pan often until sugar is melted and amber-colored and until nuts are coated, 4 to 5 minutes total. At once pour walnut candy onto foil. Let candy cool until hard, 12 to 15 minutes. Discard foil; break candy into chunks, put in a heavy plastic food bag, and hit gently with a flat mallet to break into small pieces. If making ahead, store airtight up to 2 days.
3. In a wide shallow bowl, whisk vinegar with oil, honey, mayonnaise, and pepper.
4. Add lettuce, onion, raspberries, cheese, and walnut candy. Mix and season to taste with salt.