Butter Lettuce Salad With Candied Walnuts - cooking recipe

Ingredients

Candied Walnuts
3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
Salad
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

Preparation

Preheat oven to 375\u00b0.
Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
In a 10\" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
Bring to a simmer, then add the walnuts.
Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
Toss the walnuts in the cinnamon-sugar mixture.
Place walnuts in a single layer on the prepared sheet pan.
Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
Set aside.
Place 4 to 6 dry butter lettuce leaves on each plate.
Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
Drizzle about 2 tablespoons of dressing on top of each salad and serve.
(We prefer a Raspberry Walnut Vinaigrette).
Enjoy!