For the walnuts:
1 c. walnut pieces or halves
¼ c. sugar
1 tsp. soy sauce
For the reduction:
2 c. inexpensive balsamic vinegar
1 c. sugar
1 sprig fresh rosemary
For the Salad:
3 or 4 oz. fresh baby greens
2 seedless oranges, peeled and sectioned
4 c. seedless watermelon cubes
2 c. seedless grapes, halved
2 c. fresh, trimmed and sliced strawberries
1 c. crumbled blue cheese


Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside. Heat the vinegar in a heavy non-corrosive saucepan over medium heat and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduces by 1/2 its original volume. Set aside. Divide the greens among 6 or 8 salad plates and arrange the orange sections, watermelon, grapes and strawberries over the greens. Drizzle the balsamic syrup over the fruit and the cheese crumbles over that. Top with the candied walnut pieces and serve.


6-8 servings