Spectacular Spring Salad

Candied cashews:

2 tablespoons raw sugar
1/2 cup raw or toasted cashews

Set a nonstick pan over medium heat. Add the water and sugar and when it starts to caramelize (you will know this as the sugar will turn a light amber color – be sure to watch it closely as it will turn to burnt quickly) then add cashews and continue to toss to coat and cook evenly, about 1 minute or until the sugar crystallizes around the nuts (it will look grainy in texture). Transfer to a sheet tray lined with waxed paper (use 2 forks to separate cashews) while you prepare the salad.

Balsamic dressing:

1 small shallot, finely diced
1 teaspoon Dijon mustard
1 Tablespoon balsamic vinegar (I prefer white balsamic)
1/4 cup extra-virgin olive oil or less as needed
1 tablespoon honey
Kosher salt and freshly ground black pepper

Combine the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the honey and season, to taste, with salt and pepper.

4 cups mixed greens
½ cup dried cherries, or any dried fruit
Apricot Stilton cheese

Assemble salad by tossing greens and fruit in a large mixing bowl with balsamic dressing. Top with stilton cheese and candied cashews.