Cinnamon Spiced Candied Walnut, Spinach Salad

1 bag or box of baby spinach
1 small container of gorgonzola or bleu cheese
½ C Walnut halves
¼ C of Sugar (feel free to use stevia, agave nectar, or honey as desired)
1T Cinnamon

Dressing:
¼ C Balsamic Vinegar
1T Dijon Mustard
¼ C Honey
¼-1/2 C Extra Virgin Olive Oil


For Candied Cinnamon Walnuts:
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Add the cinnamon, stirring to coat well. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

For Dressing:
Mix all ingredients for dressing, up to the olive oil. Once the ingredients are mixed well, slowly pour in desired amount of olive oil , and whisk constantly until completely emulsified (oil and vinegar should not separate).

For Salad Presentation:
Toss spinach with dressing, coating well. Place spinach on plates, sprinkling with cheese and walnuts.
Enjoy!

Tip: Spinach is best when walnuts are still warm, they wilt the spinach ever so slightly, and make it so delicious! Also, sliced pears, green apples, or purple onions also are a great match. For a dinner salad, add grilled chicken seasoned with ground ginger, cinnamon and honey.