Cyma-Style Roka Salata with Candied Walnuts

Ingredients

• 3 cups chopped romaine lettuce
• 1 cup arugula
• 1/4 cup sundried tomatoes
• 1/4 cup shaved parmesan cheese
• 1 recipe Candied Walnuts
• 2 -3 tbsp Greek Vinaigrette
• 1/3 cup sugar
• 1 tbsp butter
• 1/2 cup walnuts
• 1 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 -3 tbsp sugar
• 1 tbsp Dijon mustard
• salt and freshly ground pepper

Instructions

1. 1

   Prepare two forks and a sheet of parchment paper or a silicone mat on a heatproof surface.

2. 2

   Add sugar and butter in a heavy-bottomed pan or saucepan. Cook over medium heat until butter is melted.

3. 3

   Add walnuts. With a wooden spoon or heatproof spatula, continue cooking and stirring until sugar is fully melted and walnuts are well coated, about 5 minutes.

4. 4

   Quickly transfer candied walnuts onto the parchment paper or silicone mat. Separate the nuts using two forks to avoid clumping. Cool completely before use.

5. 5

   Add all the vinaigrette ingredients into a bowl. Whisk until well combined. Adjust with salt and pepper as needed.

6. 6

   Place chopped romaine lettuce, arugula, sundried tomatoes, and candied walnuts in a bowl. Drizzle with the Greek vinaigrette. Toss the greens until leaves are evenly coated.

7. 7

   To serve, pile greens into a serving bowl, then top with shaved parmesan cheese. Drizzle with more Greek vinaigrette if desired.