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1
In a large bowl, combine the greens, onion and Raisins. Set aside in fridge to chill.
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2
Salad Dressing;
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3
Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
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4
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
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5
Spiced Caramelized Walnuts
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6
In a small deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
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7
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the walnuts and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the walnuts. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
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8
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
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9
Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
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10
Divide the salad among 6 chilled salad plates. Sprinkle with the caramelized walnut's over each serving.
