1 cup Candied or toasted walnut halves

4 cups Romaine lettuce

4 cups fresh baby spinach

1 can white peaches in syrup

3 tsp. honey mustard

1 tsp. cider vinegar

2 tbs. olive oil

1 cup crumbled gorgonzola, blue cheese or feta

1/2 cup red onion rings

Preparation:

Vinagrette: Combine honey mustard, cider vinegar, peach syrup and olive oil.  Whisk together until thoroughly mixed.

Salad: Combine romaine, spinach, walnuts and peaches.  Top with cheese, onion rings and vinagrette.

Serves 4 - 6

Contributed by Jamie Moso