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	SALAD 1 pound baby field greens ½ cup fresh blueberries 1 pear, thinly sliced ½ cup honey glazed walnuts (recipe below) Blueberry vinaigrette (recipe below) ½ cup crumbled bleu cheese In a large bowl, combine field greens, blueberries, pear and walnuts. Toss with ⅓ cup of vinaigrette. Plate salads. Crumble bleu cheese on top. Drizzle with additional vinaigrette. HONEY GLAZED WALNUTS 2½ cups Flanigan Farms Walnuts, Chopped ¼ cup honey 1 tsp cinnamon 1 tsp orange zest Preheat oven to 300ºF. Mix ingredients together. Spread nuts in a single layer on baking sheet. Bake for 15 minutes, remove from oven and stir. Bake for an additional 15 minutes or until nuts are mostly dry. Remove from pan immediately. Cool. Store in an airtight container. BLUEBERRY VINAIGRETTE ½ cup grape seed oil ½ cup fresh (or frozen/thawed) blueberries ½ tbsp dijon mustard 1 tbs brown sugar 1 tsp minced shallots ¼ tsp cracked ground pepper 1/8 tsp kosher salt Add ingredients to blender. Blend until smooth. Ingredients: Walnuts, Chopped          Case Price:  $29.70

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