Spinach and Nectarine Salad with Orange Citrus Vinaigrette

For the candied walnuts:

Heat a medium size skillet on low to medium heat. Add the sugar, walnuts and 2 dashes of salt. Continuously stir until the sugar starts to liquify. Watch closely so that the sugar and the walnuts don’t get too hot and burn. Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes).

Once done, remove the walnuts from the skillet and spread out on a glass plate. Set aside to cool.

For the salad:

On the serving plates add the spinach, blue cheese, dried cranberries, and the chopped chives (or the tops of green onions).

Next, with the skin on, cut the nectarines into fairly thick slices (about an inch thick), discarding the pits. Lay the sliced nectarines on top of the salad.

Then top with the candied walnuts.

For the Orange Citrus Vinaigrette:

In a small bowl, add the grapefruit juice, orange juice, sugar, white wine vinegar, olive oil and salt. Whisk together.

Drizzle the vinaigrette over the salad just before serving.