By Anne P. Braly
1 cup walnut pieces
1/4 cup sugar
1 teaspoon soy sauce
2 cups balsamic vinegar
1 cup sugar
1 sprig fresh rosemary
4 ounces fresh baby greens
2 seedless oranges, peeled and
4 cups seedless watermelon
2 cups seedless grapes, halved
2 cups fresh, trimmed and
1 cup crumbled blue cheese
Heat the walnuts in a seasoned wok or
heavy nonstick saute pan over medium
heat for a minute, then stir in 1/4 cup
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 entire 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 a cup of 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 reduce by half their original volume.
Divide the greens among 6-8 salad
plates and arrange the orange sections,
watermelon, grapes and strawberries
over the greens. Drizzle the balsamic
syrup over the fruit, and sprinkle the
cheese crumbles over that. Top with the
candied walnut pieces and serve. Makes