Steak, Blue Cheese, and Candied Walnut Salad

Preheat the oven to 350F. Lay out the walnuts on a baking sheet and cook for 5 minutes. Remove from the oven and put in a bowl. Lay a piece of parchment or waxed paper out on the pan.

Pour 1/2 cup sugar in a pan over medium heat. Allow to melt, stirring once it really starts melting. Keep cooking and melting until all sugar is dissolved and the liquid is an amber color. Quickly pour in the walnuts and stir to coat. As soon as they are coated, dump them out onto the parchment paper and quickly separate the pieces. Once separated, I like to let them sit for at least 30 minutes, or even make them a day or two ahead. Once thoroughly cool, place about 2/3 of the walnuts in a bag for another use, and set aside the remaining 1/3 for your salad.

Cook the steak. While it is resting, prepare the salad. Just pour your salad greens onto a salad plate, top with the crumbled blue cheese, and sprinkle with the walnuts. Slice the steak and place on top of the salad. Drizzle with dressing to taste.

Eat immediately, while steak is still warm.