Blue Cheese Watermelon Walnut Salad

Caution … this salad can become an addiction!

For the walnuts
1 cup walnut pieces or halves
1/4 cup sugar
1 teaspoon soy sauce

For the reduction
2 cups inexpensive balsamic vinegar
1 cup sugar
1 sprig fresh rosemary

For the salad
3 or 4 ounces fresh baby greens
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, halved
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese

Heat the walnuts in a seasoned wok or heavy nonstick 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 noncorrosive 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.

Serves 6 to 8

TD&N Nutrient Analysis for 8 servings: Calories: 401; Total Fat: 13 g; Saturated Fat: 4 g; Polyunsaturated Fat: 6 g; Monounsaturated Fat: 2 g; Cholesterol: 13 mg; Sodium: 298 mg; Carbohydrates: 65 g; Fiber: 3 g; Protein: 7 g

Recipe and photo used with permission from the National Watermelon Promotion Board, www.watermelon.org