⅛ cup chopped walnuts

2 tablespoons sherry

1 tablespoon granulated sugar

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon pomegranate concentrated juice or pomegranate molasses

⅛ cup water

¼ teaspoon Dijon mustard

Pinch mustard powder

Pinch freshly ground black pepper

4 cups mixed salad greens, torn into bite-size pieces

1 mango or peach, peeled, pitted, and diced

1 ripe pear, peeled, cored, and diced

1 ripe avocado, peeled, pitted, and sliced

1 ounce bleu cheese, crumbled

• Add the walnuts, sherry, and sugar to a small, nonstick sauté pan over high heat. Stir constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.

• Add the oil, vinegar, pomegranate juice (or molasses), water, mustard, mustard powder, and pepper to a jar and shake until smooth and creamy.

• Toss the salad greens, mango (or peach), and pear with the dressing. Divide between 4 serving plates. Arrange the avocado slices evenly around the salads. Top with the crumbled bleu cheese and candied walnuts.

Instant Fat-Free Salad Dressing

Mix some of your favorite fruit jelly with an equal amount American Spoon Foods jalapeño jelly (see Appendix B). Add freeze-dried green onion or shallots and vinegar to taste; thin with a little water, if necessary.