Spinach Salad with Caramelized Walnuts and Cranberry Orange Vinaigrette

½ cup walnut halves

2 tablespoons brown sugar

¼ teaspoon salt Pinch cayenne

1 teaspoon walnut oil (or butter)

2 strips (2 x ½-inch) orange zest, bitter white pith removed

½ teaspoon kosher salt

⅔ cup walnut oil

¼ cup raspberry vinegar

2 tablespoons cranberry sauce (whole berry)

1 tablespoon Dijon-style mustard

1 pound baby spinach, washed and dried

Calories 153 (70% from fat) • carb. 9g • pro. 3g • fat 13g • sat. fat 1g • chol. 0mg • sod. 185mg • calc. 40mg • fiber 3g

In a 10-inch Cuisinart® skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.) Place the orange zest and salt in the work bowl of the Cuisinart® MiniPrep Plus. Pulse using Chop to chop the zest, the process continuously until it is finely chopped. Add the walnut oil, vinegar, cranberry sauce, and mustard. Process until emulsified, about 10 - 15 seconds. Allow vinaigrette to stand for 10 minutes for flavors to blend. Place the spinach in a large bowl. Drizzle with half the dressing (about ½ cup or to taste) and toss to coat. Refrigerate remaining vinaigrette for another salad. Garnish with the caramelized walnuts.