5ounce packagespring mix (or any other salad leaf mix)
½cupcrumbled feta
1cupblueberries
2cupsstrawberries, sliced
1bell pepper, diced
1apple, cored and thinly sliced
Dressing
⅓cupextra virgin olive oil
¼cupred wine vinegar
1tablespoondijon mustard
1tablespoonfruit preserves
1tablespoonhoney
½teaspoonkosher salt
¼teaspoongarlic powder
Instructions
To make the candied walnuts, put the walnut pieces, butter, and sugar in a nonstick pan over medium heat. Cook, stirring frequently, until sugar dissolves and begins to caramelize, about 5 minutes. Spread the walnuts on a piece of parchment or wax paper and let cool. Break up pieces and set aside.
Place the spring mix, berries, feta, bell pepper, apples, and cooled walnut pieces in a large salad bowl. Toss gently to combine. If serving later, cover and refrigerate the salad.
To make the dressing, whisk together all dressing ingredients in a small bowl. When ready to serve, toss half the dressing with the salad and let guests pour on more if desired. Leftover dressing can be stored in the refrigerator for up to a week.