Salad with spinach, berries and candied walnuts

Ingredients:

Refueling

• 3 tablespoons of apple cider vinegar
• 2 tsp grainy mustard
• 2 tablespoons of honey
• 1/4 cup cherry jam
• 1/4 cup extra-virgin olive oil

Salad

• 280 g of small spinach
• 2 cups blackberries
• 1/4 cup thinly sliced ​​red onion
• 0.5 cups candied walnuts
• 1 small piece of Parmesan or Pecorino

Candied walnuts

• 2 tablespoons unsalted butter
• 1 and 1/4 cups walnuts
• 1/4 cup granulated sugar
• 0.5 tsp cinnamon

Preparation:

1. Refueling:
   
   In a small bowl, combine vinegar, mustard, honey, jam, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the olive oil and continue whisking until the dressing is smooth.
2. Salad:
   
   Combine spinach, blackberries, onion, and candied walnuts in a large salad bowl. Drizzle with the dressing and toss. Use a vegetable peeler to shave some cheese over the top.
3. Candied walnuts:
   Yield: 1.5 cups
   
   Line a baking sheet with parchment paper and set aside. In a medium saucepan over low heat, melt the butter. Add the walnuts and stir to coat. Increase the heat to medium, add the sugar, and cook, stirring frequently, until the sugar dissolves and caramelizes, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then transfer the mixture to the baking sheet. Spread the walnuts in a single layer. Let the walnuts cool until the glaze hardens, about 15 minutes.