Jeff & Sylvia's California Salad

Mesclun (mixed young salad greens)
Candied walnuts
Crumbled gorgonzola cheese
Sliced Asian pear, tangerine sections, or other fruit (optional) 
Dressing

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Candied Walnuts:

1 cup walnuts
Juice of half lemon
1/2 cup Confectioner's sugar

Moisten walnuts with lemon juice, add Confectioners's sugar and
stir to coat. Place walnuts in single layer, not touching on cookie
sheet. Bake at 400 degrees for 5 minutes (then by additional one
minute increments) until golden brown, being careful not to burn.
Let cool for 2 minutes.  Remove while sticky and transfer to a plate
in single layer, not touching.

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Dressing:

1/4 cup of dried cranberries
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon walnut oil
1 tablespoon raspberry vinegar
Salt & pepper to taste.

Cover dried cranberries with olive oil and allow to sit for 1 hour.
Add balsamic vinegar, walnut oil, raspberry vinegar, and salt & pepper.