Raspberry and Candied Walnut Salad
1/3 cup sugar
1/2 cup walnut halves or large pieces
1/4 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1 tablespoon mayonnaise
1/4 teaspoon black pepper
3 quarts (3/4 lb) butter lettuce, leaf lettuce or salad mix rinsed and torn into bite-sized pieces
1/3 cup thinly sliced red onion
1 cup raspberries, rainsed and drained
1 cup (8 oz) crumbled feta cheese
Lay a 10x12 inch-long sheet of foil on a heatproof surface and rub oil lightly with oil.
In a frying pan over medium-high heat, combine sugar and walnuts. Shake and tilt pan often until sugar is melted and amber-colored and nuts are coated, 4 to 5 minutes total.
Pour at once walnut candy on foil.
Let walnut candy cool until hard, 12 to 15 minutes. Discard foil and break candy into chunks. Put in heavy plastic food bag and gently hit with flat mallet to break into small pieces. (If making ahead, store airtight up to 2 days.)
In a wide shallow bowl, whisk vinegar with oil, honey, mayo and pepper.
Add lettuce, onion, raspberries, cheese and walnut candy. Mix and season to taste with salt.