3/4 cup walnut halves 1/4 cup sugar 6 handfuls baby spinach, washed & dried 4 ounces shaved parmesan cheese 1/4 cup red onion, thinly sliced 1 cup pitted gf olives 6 Tablespoons dressing Salt and pepper to taste
For candied walnuts: Place a small skillet over medium-high heat and add walnuts and sugar. Toss and cook for 3-4 minutes or until sugar melts and carmelizes. Be careful not to burn. Transfer nuts to a plate and let cool.
For dressing: Mix all dressing ingredients together until well blended.
Salad: In a large salad bowl, combine spinach, parmesan cheese, onions, olives, dressing and walnuts. Season to taste with salt and pepper.
Shave parmesan cheese with a potato peeler into wide strips.