Blackberry Avocado Salad with Candied Walnuts

Ingredients:

For the Candied Walnuts
• 2 Tablespoon butter, salted or unsalted (or olive oil)
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon sugar or agave syrup
• 2 cups walnuts
• A sheet of aluminum foil or wax paper
For the Blackberry Balsamic Dressing
• 1/2 cup blackberries (optional) You can make plain balsamic dressing, as well.
• 1/4 cup balsamic vinegar
• 1 Tablespoon gluten free mustard (I used Grey Poupon.)
• 2 teaspoons agave (or light or dark brown sugar) (or honey)
• 3/4 teaspoon fresh ground pepper
• 3/4 cup olive oil
• 2 cloves garlic, minced
• cheese for topping (optional)
For the Salad
• 2 bags Spring Mix (or if available, straight from your garden)
• 2-3 ripe avocados, depending upon size
• Dried cranberries
• Feta cheese (optional) (I used shredded mozarella.)

Instructions:

1. To make the candied walnuts, in a non-stick frying pan, melt the butter on about medium heat (not too high if using butter or it may burn).
2. Add the sugar/agave and vinegar, stirring well, and cooking until the sugar is dissolved and well blended.
3. Add the walnuts and stir; cook for about 4-5 minutes.
4. Remove the nuts from the skillet and place them on a sheet of aluminum foil or wax paper until completely cool.
5. Place the nuts in a ziplock bag or covered container and add in a paper towel to absorb moisture.
6. Store in a cool place.
7. To make the Blackberry Balsamic Dressing, mash the berries or run them through your food processor or blender. Strain them through a fine mesh strainer into a cup or bowl.
8. Add all the remaining dressing ingredients in a measuring cup and add blackberry puree.
9. Whisk together. (You may have to whisk or shake up again prior to serving.)
10. Pour into a container with a pour spout. You may serve it in a creamer, if you do not have a dressing container.
11. To arrange individual size salad servings, place a portion of spring greens on each salad plate.
12. Top with avocado, walnuts, blackberries, and cheese (in that order).
13. Drizzle each plate with dressing.

Tips

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