The Perfect Salad

Preheat oven to 400 degrees F.

In a medium bowl, toss cipollini with 1 tbsp. of the olive oil and
season with salt and pepper.

Transfer to a baking sheet.

In the same bowl,

Transfer to a second baking sheet.

Roast the cipollini for 10
minutes.

Put the cherry tomatoes in the oven and continue to roast the
vegetables for 15 minutes.

Let tomatoes and cipollini cool. Cut the
cipollini into quarters.

Transfer cipollini and tomatoes to a bowl and set
aside.

Turn oven down to 350 degrees F.

Line a baking sheet with parchment paper.

To make the glazed walnuts, in a small bowl, combine the fennel seeds, anise

In another bowl, stir together the tamari and corn syrup.

Stir in half of the spice mixture.

Add the walnuts and toss to coat with the glaze.

Spread the coated walnuts on the baking sheet.

Bake on top rack until glaze is almost dry but not burned, about 15 minutes.

Remove the glazed walnuts from the oven and while still warm, dust with the remaining spice mixture.

Let cool completely. Break nuts into pieces.

To make the dressing, in a bowl, whisk together the oil, vinegar, Worcestershire sauce, mustard, honey, lemon zest, oregano, salt and pepper.

Adjust seasoning.

Cut or rip spinach, romaine and any large basil leaves into bite-sized pieces.

Add them to the tomatoes and cipollini.

Toss with the dressing.

Serve the salad garnished with the glazed walnuts.