Tom's Candied Walnut and Grape Salad

Ingredients

• 5 cups baby romaine leaves or 5 cups mesclun
• 1 cup red seedless grapes, halved
• 3 1/2 ounces quality gorgonzola, crumbled
• 1/2 cup candied walnuts or 1/2 cup candied pecans, halves
• 1/2 cup fresh orange juice
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons Celia's Traditional balsamic vinegar
• 2 tablespoons fresh basil, minced
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Directions

1. Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
2. Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
3. Serve dressing with salad

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