Seattle's Pike Place Market Salad

Total Time: 15 mins Preparation Time: 1 min Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 tablespoon sugar
• 3 tablespoons coarsely chopped walnuts
• cooking spray
• 1/2 cup apple cider
• 3 tablespoons water
• 1/4 teaspoon cornstarch
• 1 tablespoon finely chopped shallot
• 1 tablespoon champagne vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 8 cups herb mixed salad greens (see note in intro)
• 2 cups blackberries, and (i used boysenberries) or pitted sweet cherries (i used boysenberries)
• 1/4 cup blue cheese, crumbled

Recipe

• 1 to prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. reduce heat; stir in walnuts. cook over low heat 30 seconds or until golden. spread mixture onto foil coated with cooking spray. cool completely; break into small pieces. (this step can be done up to a day in advance and stored in an air-tight container.)
• 2 to prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. cook until reduced to 2 tablespoons (about 5 minutes). combine water and cornstarch in a small bowl; add to pan. bring cider mixture to a boil, stirring constantly; cook 30 seconds. remove from heat. stir in shallots, vinegar, salt, and pepper; let cool. (this step can be done up to a day in advance and stored in refrigerator.).
• 3 to prepare salad, place salad mix in a large bowl. drizzle with dressing; toss gently to coat. divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. serve immediately.