Spinach Salad with Chicken and Herb-Toasted Walnuts

Step 1

Place walnuts in a small nonstick skillet. Drizzle with the 1 teaspoon walnut oil and sprinkle with thyme and the 1/4 teaspoon salt. Toss to coat. Heat over medium heat for 3 to 4 minutes or until walnuts are lightly toasted, stirring frequently. Remove from heat and let cool.

Step 2

For vinaigrette, in a small screw-top jar combine balsamic vinegar glaze, maple syrup, mustard, and the 1/8 teaspoon salt. Cover and shake well.

Step 3

Divide spinach among four serving plates. Top evenly with chicken, orange sections, jicama, blue cheese, and toasted walnuts. Drizzle evenly with the vinaigrette.