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8 c. assorted baby field greens
12 slices bacon, crisp fried and crumbled
1/2 c. goat cheese, crumbled
Candied Walnuts (following)
Balsamic Maple vinaigrette (following)

For the Candied Walnuts:
1/4 c. packed brown sugar
1 c. walnuts
2 Tbsp. water

Mix greens, bacon, cheese and walnuts in a large salad bowl.
Drizzle 1/2 cup Balsamic Maple Vinaigrette over the salad, tossing

For the Candied Walnuts: Cook the brown sugar in a large heavy
skillet until melted. Add the walnuts and water. Cook 10 minutes
or until the water evaporates, stirring constantly. Spread the
walnuts on a sheet pan and let stand to dry. Store in an airtight

Balsamic Maple Vinaigrette:
1 c. balsamic vinegar
1/2 c. pure maple syrup
1/4 c. minced shallots
1 c. olive oil
2 tsp. salt
1 tsp. pepper

Combine all the ingredients in a jar with a tight fitting
lid. Shake vigorously to mix. Chill. Serve the rest of the
dressing on the side. Yields 8.

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