YIELD: 10 servings

Spiced Walnuts

2 oz	walnuts
1 Tbsp.	olive oil
1 Tbsp.	ground cinnamon
2 tsps.	ground nutmeg
¼ cup	brown sugar

Candied Ginger

1 oz.	ginger, peeled, julienned
1 cup	water
1¼ cups	sugar, divided

Balsamic Glaze

4 cups	balsamic vinegar
2 cups	sugar
1 cup	orange juice

Salad

¼ cup	simple syrup
1 pt.	strawberries, sliced
20	orange segments
2 pts.	strawberries, small dice
1 cup	feta cheese
½ cup	dried cranberries
¾ cup	balsamic glaze, divided
2 Tbsps.	extra-virgin olive oil
to taste	salt and black pepper
4 oz.	mesclun
2 oz.	spiced walnuts
1 oz.	candied ginger

1. To prepare spiced walnuts: Combine ingredients; toss well. Place walnuts on a baking sheet and bake at 350°F for 10 minutes or until dark-golden brown. Reserve.

2. To prepare candied ginger: Combine ginger, water and 1 cup sugar. Simmer for 20 minutes. Remove ginger and dust with remaining sugar. Reserve.

3. To prepare balsamic glaze: Combine ingredients in a stainless-steel saucepan. Simmer until reduced by half. Reserve for plating.

4. Combine simple syrup, sliced strawberries and orange segments. Reserve for plating.

5. Combine diced strawberry, feta, cranberries, ½ cup balsamic glaze and olive oil; season with salt and pepper.

6. To assemble salad per portion: Divide mesclun among 10 small plates. Spoon strawberry/feta/cranberry mixture over mesclun. Garnish plates with spiced walnuts, candied ginger, sliced strawberries, orange segments and remaining balsamic glaze.

Recipe by Ken Toong, executive director of Dining Services, UMass-Amherst.