Sugared Walnuts

1/2 c. light brown sugar
1/4 c. granulated sugar
1/2 c. milk
1 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves

1/2 tsp pure vanilla
12 oz. walnut halves

Line a large baking sheet with waxed or parchment paper. Set aside.

In 2 qt saucepan, combine sugars, milk & spices. Whisk over medium high heat until well combined. Allow mixture to come to a gentle boil, whisking frequently. Stop stirring at this point & allow mixture to reach 245 degrees (soft ball stage) on a candy thermometer.

Remove from heat & whisk in vanilla. Add walnuts & stir quickly to thoroughly coat. Turn onto lined pan, spreading walnuts & breaking apart any large chunks. Allow to cool completely.

Store at room temperature in tightly sealed container.

Pomegranate Vinaigrette

1/2 c. pomegranate juice
2 TBS Balsamic vinegar
1 tsp honey
1/4 tsp grated orange peel

1/4 c. organic extra virgin olive oil

fresh ground 3 peppercorn blend

In small glass bowl, combine pomegranate juice, vinegar, honey & orange peel; whisk until well blended.

Slowly drizzle oil into juice blend, whisking constantly, until thoroughly combined.

Season to taste with fresh pepper.

Cover & chill at least 2 hours or overnight.