Blueberry Romaine Salad with Maple Vinaigrette

This is one of my favorite salads to order at Zupa's. My darling DIL, Marci, tracked it down for me forever ago (and I posted it when I first started blogging)...but here it is to enjoy again! For a luncheon today, I added grilled chicken to make it more main dish. The salad is simple...the dressing divine!

Blueberry Romaine Salad with Candied Nuts and Maple Vinaigrette Dressing

Candied Nuts:

Nonstick vegetable spray6 tablespoons plus 3 more tablespoons sugar

3 tablespoons orange-tangerine juice/maybe- use vanilla mixed with water as alternative

2 cups pecans or almonds

1/2 teaspoon ground cinnamon

Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add nuts. Cook until sugar is absorbed and mixture starts to caramelize around the nuts, stirring constantly, about 2 minutes. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss nuts in cinnamon-sugar. Place nuts in single layer on prepared cookie sheet. Bake until nuts appear crystallized and toasted, about 8 minutes. Set aside.

(You actually don't need to do all this work. I just throw my almonds with sugar in a skillet and cook and stir until the sugar melts and the nuts are candy-coated!)

Maple Vinaigrette Dressing

INGREDIENTS:· 1 teaspoon dry mustard

· 1/2 teaspoon dried basil

· 1/4 cup balsamic or good quality wine, cider or maple vinegar (although I love balsamic, depending on your brand, it can be overwhelming. Apple cider works fine and then you can taste the lemon juice.)

· 1/2-3/4 cup(s) Pure Vermont Maple Syrup

· 1 Tablespoon lemon juice

· 1 clove garlic, minced (I use garlic salt)

· 1 cup olive oil (I prefer using canola since olive oil can be so strong tasting.)

· 1 teaspoon salt

· 1/4 teaspoon ground pepper

PREPARATION:Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper.

Make salad with romaine or mixed greens. Add crumbled blue cheese or feta cheese to the salad as well as a cup of blueberries and diced apples. Scatter the candied nuts over salad and serve with maple vinaigrette.