Seasonal Country Salad with Spiced Walnuts

1. 1

   Preheat oven to 350F.

2. 2

   In a medium bowl, stir together the sugar, spices, and salt.

3. 3

   Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes.

4. 4

   While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat.

5. 5

   When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven.

6. 6

   Shake the pan vigorously over the burner until all the nuts are coated in sugar it will cling in somewhat uneven patches, but that is the effect I like.

7. 7

   Pour the nuts onto a plate or baking sheet to cool don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!

8. 8

   Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).

9. 9

   Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)

10. 10

    Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese

11. 11

    Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto

12. 12

    Winter: Blood Oranges and Fennel with Feta and Prosciutto

* Per serving · 4 servings · Values may vary.