1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
2 (5.5 oz) packages spring greens and baby spinach mix
2 cups fresh blueberries
1 small red onion, halved and sliced
1 cup crumbled blue cheese
1. Heat walnuts in a small skillet over medium-high heat, stirring constantly. 5 minutes or until toasted and fragrant.
2. Whisk together balsamic vinegar, next 2 ingredients, and salt and freshly ground pepper to taste in a small bowl. Combine walnuts, spinach mix and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine.
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