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Ingredients:

Ingredients - Salad:

3/4 pound mixed salad greens
White Balsamic Vinaigrette (recipe on page 26)
1 red pear, cored and thinly sliced
4 ounces blue cheese, crumbled
1/3 cup cranraisins
Maple Ginger Walnuts (see below)

Ingredients - Maple Ginger Walnuts:

4 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 Tablespoon water
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups (about 1 pound)
shelled walnuts

Procedure:

Procedure- Salad:

Toss greens with vinaigrette to coat. Divide among six plates. Arrange pear slices over greens. Sprinkle with blue cheese and cranraisins. Top with Maple Ginger Walnuts.

Procedure- Maple Ginger Walnuts:

Heat oven to 300 degrees. Combine all ingredients except the walnuts in small saucepan. Bring to a simmer and cook over low heat 3 minutes. Put the walnuts in a bowl and pour mixture over them, tossing to coat. Line a large baking sheet with foil and spread coated nuts on it. Bake 35-40 minutes, stirring every 10 minutes. The nuts should look toasted and be almost dry as you toss them.

Slide the foil off the pan and let cool on a rack. Be careful because caramelized sugar is very hot.

Let the nuts cool completely. Can be stored in an airtight container for one week.