Spiced Apple Salad with Candied Walnuts
2 cups walnuts, chopped
½ cup sugar
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons honey
½ teaspoon salt
½ teaspoon pepper
Pinch curry powder
½ cup canola oil
5 ounces arugula and spinach mix
1 apple, cut into matchsticks
To make candied walnuts, heat a nonstick pan over medium heat. Add walnuts, sugar and butter, and heat, stirring frequently (especially as sugar melts) for about 5 minutes. Transfer to wax or parchment paper, and spread apart to cool. After cooling, break up pieces and store in a plastic container until ready to use.
Pour apple cider vinegar and next 7 ingredients (through canola oil) into a mason jar or sealable container. Shake vigorously until combined. There will be extra vinaigrette; it can be refrigerated for up to 3 weeks.
Make salad by putting greens in a bowl and topping with apple slices. Sprinkle with candied walnuts. Pour vinaigrette over salad, and toss to serve.