Ingredients
1/2 cup sugar1/4 cup water1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder1/4 teaspoon curry powder2 cups walnut halvesSALAD:1 package (10 ounces) fresh baby spinach2 cups sliced fresh strawberries (about 1 pound)1 medium cucumber, halved and slicedVINAIGRETTE:1/4 cup olive oil2 tablespoons balsamic vinegar2 tablespoons seedless raspberry jam1 teaspoon lemon juice1/4 teaspoon salt1/8 teaspoon pepper1/3 cup grated Parmesan cheese
Preparation
In a small heavy saucepan, combine the first 5 ingredients; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a deep amber color, 2-3 minutes. Immediately remove from heat and carefully stir in walnuts until evenly coated. Spread onto foil to cool completely. Break into pieces.
In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first 6 vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately.
