Recipe for Field Greens with Candied Walnuts, Bacon and Goat Cheese in a B 
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Yield:
8
Ingredients:
Amount Ingredient
FOR THE CANDIED WALNUTS ----------------
1/4 cup brown sugar, packed
1 cup walnut halves
2 tbl water
----------------- FOR THE VINAIGRETTE ----------------
1 cup balsamic vinegar
1/2 cup pure maple syrup
1/4 cup shallots, minced
3 cup olive oil
2 tsp salt
1 tsp pepper
----------------- FOR THE SALAD ----------------
8 cup assorted baby field greens, such as endive
radicchio, frisee, red oak leaf or
spinach
12 slc bacon (crisp fried), crumbled
Instructions:
Instructions: Field Greens w/ Candied Walnuts, Bacon & Goat Cheese in a Balsamic Maple Vinaigrette, (entire title)

For The Candied Walnut:
Cook the brown sugar in a large heavy skillet over medium-high heat until melted.

Add the walnuts and water. Cook for 10 minutes or until the water evaporates, stirring constantly.

Spread the walnuts on a sheet pan and let stand to dry.

Store in an airtight container.

For The Vinaigrette:
Combine the vinegar, syrup, shallots, olive oil, and pepper in a jar with a tight fitting lid.

Shake vigorously to mix; chill.

For The Salad

Mix the greens, bacon, cheese and walnuts in large salad bowl.

Drizzle 1/2 cup of the vinaigrette over the salad, tossing gently to coat.

Note:
This is our house dressing that is delicious with any mixed greens, but this combination is especially good.

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