Directions

1 Preheat the oven to 375º.
2 Place the walnuts on a baking sheet and toast lightly, about 5 minutes. Remove to a bowl and toss with the cayenne pepper and maple syrup. Return the coated nuts to the baking sheet. Return to the oven for 5 minutes. Remove the walnuts to oiled wax paper to cool.
3 While walnuts cool, bring 1 cup of balsamic vinegar to a boil in a small saucepan. Simmer to reduce the liquid by two-thirds, and remove from the heat. Set aside to cool.
4 In a large bowl, mix the remaining ingredients, including the remaining 2 tablespoons of balsamic vinegar. Divide the salad among six plates. Drizzle the reserved reduced balsamic vinegar around the plates. Serve immediately.

Per serving: 242 calories, 16g fat, 3g sat. fats, 8g mono. fat, 
24 carbohydrates, 5g protein, 135mg sodium, 2g fiber

Recipe adapted from www.eatwisconsincheese.com