This is a really nice salad for the spring.

Ingredients:

• 2 Tab sugar
• ½ c coarsely chopped walnuts
• cooking spray
• 1 c apple cider
• ½ tsp cornstarch
• 2 Tab finely chopped shallots
• 2 Tab champagne /white wine vinegar
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 20 c mixed salad greens
• 4 c berries (raspberries, blueberries) and/or pitted sweet cherries
• ½ c blue cheese crumbled (2 oz)

Directions:
To prepare nuts:

1. Place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed.
2. Reduce heat and stir in walnuts.
3. Cook over low heat 30 seconds or until golden.
4. Spread mixture on foil coated with cooking spray.
5. Cool completely, break into small pieces.

To prepare dressing:

1. Place cider in a small saucepan over medium high heat, bring to a boil.
2. Cook until reduced to 2 tablespoons (about 5 minutes).
3. Combine water and cornstarch in a small bowl; add to pan.
4. Bring cider mixture to a boil, stirring constantly; cook 30 seconds.
5. Remove from heat. Stir in shallots, vinegar, salt and pepper; let cool.

To prepare salad:

1. Place salad mix in a large bowl.
2. Drizzle with dressing.
3. Toss gently to coat.
4. Divide evenly among 10 plates.
5. Top with berries, cheese and walnuts.

Serves: 10

Source: Cathy Conrad, Cooking Light, June 2005

Comment: Dried berries and/or cherries would be a good substitute if fresh are not available.