SALAD GREENS WITH FENNEL, TANGERINE AND CANDIED WALNUTS Recipe

1.) Candied walnuts: line a baking sheet with nonstick foil. Put sugar and 2 T. water in sm. saucepan. Swirl pan to moisten sugar evenly. Bring to a simmer over medium heat and cook until sugar melts and caramelizes to a rich amber-brown color (watch carefully that it doesn't burn). Remove from heat, add walnuts and stir with fork to coat nuts. Lift nuts to prepared baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. 2.) Whisk dressing ingredients in a large bowl to blend. Add fennel and red onion; let stand 15 minutes to soften slightly. Add remaining ingredients and walnuts; toss to mix. Transfer to a serving bowl.

Planning tip: the walnuts can be candied up to 4 days ahead. Store airtight at room temperature. The dressing and salad ingredients can be prepared to 8 hours ahead. Bag separately and refrigerate. Toss salad with dressing just before serving.