Red-Apple Walnut Salad

INGREDIENTS
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)

DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.

Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts

Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.

Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey

In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.