End of Summer, Touch of Fall Salad

1 head Romaine lettuce
1 3-ounce package Melissa’s dried cranberries
1/2 cup fresh blueberries
1/3 cup toffee walnuts*
1/4 cup blue cheese crumbles (can use feta or cojita)

Tear lettuce into bite-size pieces. Place it and remaining ingredients into a large bowl. Toss all ingredients together and top with your favorite vinaigrette. This makes four small side salads.

*To make toffee walnuts (or any nut for that matter) in a 9-inch skillet, melt 2 tablespoons granulated sugar over medium high heat, stirring occasionally. When sugar becomes liquid, add nuts, stirring constantly until well coated. Do not allow sugar to burn. When nuts are coated, turn out onto a cold plate. Break apart.