Active Prep Time: 30 Minutes
Total Time: 1 Hour
Yield: 6 servings

Ingredients

Equipment

• Medium sauté pan
• Small mixing bowl
• Medium mixing bowl
• Large mixing bowl
• Baking sheet
• Whisk
• Slotted spatula

Baking

• Candy the walnuts:
  • Preheat the oven to 375° F.
  • Melt the butter in the medium sauté pan.
  • Add the maple syrup, nutmeg, and cinnamon to the sauté pan and bring to a simmer.
  • Add the walnuts and coat thoroughly with maple syrup.
  • Cook until sauce is foamy, about 3 minutes.
  • Transfer walnuts (with sauce) to a baking sheet lined with parchment paper and bake 10 mintes.
  • Transfer parchment paper to a wire cooling rack and let walnuts cool
• Prepare the fritter batter:
  • Combine the eggs, corn, and cheese in the small mixing bowl.
  • Combine the flour and sugar in the medium mixing bowl and make a small divet in the center.
  • Add the corn mixture to the flour mixture and mix until just smooth
• Make the fritters:
  • Add the vegetable oil to the sauté pan to about 0.5 inches depth and heat to 365° F.
  • Ladle fritter batter (2 tbsp) into the oil, frying on each side until golden brown.
  • Remove fritters from the oil and blot off any excess with paper towels
• Make the vinaigrette:
  • Combine the sherry vinegar, dry mustard, and shallots in the small mixing bowl.
  • Stir in the olive oil, salt, and pepper
• Make the salad:
  • Add the mixed greens, gorgonzola, cherries, candied walnuts, and vinaigrette in a mixing bowl and toss to combine