Ingredients:
Mixed greens, 4 cups
1.5 cups raw walnuts, halved – if toasted already, skip step one
½ cup granulated sugar

2 eggs, for poaching
1 tablespoon white wine vinegar, for poaching liquid
2 tablespoons blue cheese
½ teaspoon cayenne pepper, optional

1 teaspoon Dijon mustard
3 teaspoons EVOO
1 teaspoon white wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

For the walnuts: Preheat oven to 350°F. Spread out the walnuts on a baking sheet in a single layer. Bake for 5 minutes, or until lightly colored, being careful not to burn them. Remove from the oven and allow to cool.

Add the sugar to a medium saucepan. Cook, over medium, and stir as soon as the sugar begins to melt. Continue stirring until all of the sugar has melted and the color is a medium amber or light brown. Next add the walnuts and optional cayenne pepper to the saucepan, quickly stirring and coating each walnut evenly with the melted sugar. As soon as the walnuts are coated, spread them out on a baking sheet, lined either with a non-stick mat, or with parchment paper. Use forks to separate the walnuts. Sprinkle over a pinch of Kosher salt. Allow to cool completely. The sugar will harden as it cools. Store unused nuts in between parchment, or wax paper, in a plastic container at room temperature.

For the eggs: In a pot filled with approximately three inches of slowly simmering water, add the vinegar. One at a time, break each egg into small cups. Using a spoon, stir the water at a constant speed until you have created a whirlpool. Slip each egg gently into the simmering water by lowering the lip of each cup at the center of the whirlpool just at the surface of the water. Cook one egg at a time. The egg white should wrap around itself. If the water is simmering too much the eggs will break apart so adjust the temperature accordingly. Cook for approximately 3 to 4 minutes. Lift the eggs from the water with a slotted spoon. Poached eggs may be made ahead of time and cooled in cold water once cooked, and then reheated slowly in warm water for service. Drain well before serving.

For the vinaigrette: Combine the Dijon mustard, white wine vinegar, and EVOO. Whisk vigorously.

To construct the salad, chop the lettuce coarsely, then add the blue cheese and candied walnuts. Toss with half the vinaigrette, adding more if necessary, and season to taste. Top with the warm poached egg. Oh wow that's good stuff.