This wonderful salad is served at the "Nothing To It" cooking school and restaurant in Reno, Nevada.
Boil the walnuts for 5 minutes. Drain and cool slightly. Put walnuts in a bowl and add a pinch of cayenne pepper, powdered sugar and honey to taste. Place on a cookie sheet lined with aluminum foil and bake at 350 degrees, stirring periodically until golden brown.
Pour all dressing ingredients into a food processor, except for olive oil. Drizzle olive oil into processor until well-blended. Adjust seasoning with salt and pepper.
Toss dressing unto seasonal greens, dried cranberries, lingonberries, carmelized onions and gorgonzola cheese. Sprinkle with walnuts. Store dressing in frig.
1 pound walnuts
1/2 cup honey
1 cup powdered sugar
1 cup balsamic vinegar
1 1/2 T. minced garlic
3 cups olive oil
1 T. Dijon mustard
1 T. Italian seasonings