Candied Walnut Butter Salad

Ingredients

• 2 heads boston lettuce washed and dried
• 0.5 teaspoon ground cinnamon 
• 16 ounce mandarin orange segents canned
• 3 tablespoons orange-tangerine juice 
• 0.5  onion red very thinly sliced
• 1 cup purchased salad dressing asian-style (such as miso dressing or ginger dressing)
• 6 tablespoons more tablespoons sugar 
• 2 cups walnut halves 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 375 degrees F.
2. Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
3. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar.
4. Place walnuts in single layer on prepared cookie sheet.
5. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
6. Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed.
7. Drizzle 2 tablespoons of dressing on top of each salad and serve.