Makes 4 servings. Difficulty
Dressing: 2 Tablespoons strawberry-raspberry juice 1 Tablespoon olive oil 1 Tablespoon red wine vinegar Salt and freshly ground black pepper to taste
Salad: 6 cups mixed salad greens 1 Granny Smith apple, cored, peeled and thinly sliced 1 Tablespoon unsalted butter 1/2 cup walnuts 2 Tablespoons brown sugar
Whisk together strawberry-raspberry juice, olive oil, red wine vinegar. Adjust seasonings to taste with salt and freshly ground black pepper and set aside.
In a medium skillet melt butter over medium heat. Add walnuts and brown sugar. Stir to coat. Cook for about 5 minutes or until sugar has melted.
Remove from heat and place nuts on a sheet of wax paper to cool.
In a large salad bowl, toss salad greens with apples and candied walnuts. Just before serving drizzle dressing over top and toss to coat. Adjust seasonings to taste with salt and freshly ground black pepper.