Autumn Salad With Apples and Candied Walnuts

I got this recipe from and friend and it is my favorite salad. I like to use a lot more sugar than the recipe calls for - About 2-3 tablespoons, but I'll leave the recipe as written and you can sweeten to taste. I also like to use pecans in place of the walnuts.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• Nuts

• 3  tablespoons  melted butter
• 1  cup  chopped walnuts
• 1  tablespoon  fresley ground black pepper
• 1⁄2 cup sugar

• Dressing

• 1  tablespoon sugar
• 1  garlic clove
• 1⁄2 tablespoon dried oregano
• 1  tablespoon fresh parsley (can use dried)
• 1⁄2 medium sweet onion
• 1⁄4 cup white wine vinegar
• 3⁄4 cup olive oil (light tasting)
•  salt and pepper

• Salad

• 2  bunches romaine lettuce, salad torn
• 1  granny smith apple, sliced thin
• 1  gala apples, sliced thin (Honey Crisp or Fugi)
• 1⁄2 cup feta cheese (to taste)

Directions

1. Nuts: Preheat oven tp 350 degrees.
2. Combine walnuts and butter in glass baking dish.
3. Bake 15 minutes, stirring every 5 minutes.
4. Combine sugar and pepper and toss warm walnuts in mixture to coat.
5. Let cool and store in jar in fridge.
6. Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
7. Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.