Tangy Autumn Greens With Tamari-Roasted Walnuts, Dried Cherries

1. 1

   To make the walnuts, preheat oven to 350F In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended.

2. 2

   Add nuts and toss until coated.

3. 3

   With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned.

4. 4

   Remove from oven and let cool completely on rack.

5. 5

   Set aside.

6. 6

   To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils.

7. 7

   Place cherries in a small bowl.

8. 8

   Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes.

9. 9

   Strain juice mixture from cherries into the same saucepan.

10. 10

    Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup.

11. 11

    Transfer juice mixture to a small bowl and blend with oil.

12. 12

    Set aside to cool completely.

13. 13

    In a large bowl, combine greens, walnuts, red onion, Stilton, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries.

14. 14

    Whisk dressing just before drizzling over salad.

15. 15

    Toss salad gently and briefly to prevent cheese from clumping.

* Per serving · 4 servings · Values may vary.

No additional tips available.