1/2 cup  granulated sugar 1 pomegranate

1/2 cup orange juice

1/2 tbsp red wine vinegar

1/2 tbsp aged balsamic vinegar

4 oz walnut halves

½ tsp salt

6 tbsp extra-virgin olive oil

½ tsp cayenne pepper

1/2 pound this week’s greens

In a saucepan, stir the sugar & the orange juice over low heat until the sugar dissolves. Increase heat to medium & boil until the syrup is golden brown. Remove from heat & stir in the walnuts, salt & cayenne. Using two warm, wet spoons to prevent sticking, & space the walnuts out on a non-stick baking sheet. Let cool completely. Remove  the seeds of the pomegranate.  Put half of them in the blender, then strain the juice.  To this, add the vinegars & salt & pepper.  Slowly add olive oil, whisking until thick. Tear the greens into bite-sized pieces & put it in a bowl.  Add dressing to taste (save the rest for your next salad) , toss well & taste a leaf to adjust seasoning.  Put the salad on plates & scatter pomegranates & candied walnuts on top.

Recipe from former CSA manager Tom McElderry