Spread out the walnuts on a baking sheet. Roast for about 5 -10 min.
I wanted to do a quick candied walnut but I didn’t have the time, so I cheated! I dipped the toasted walnuts into a strawberry jam immediately as they came out of the oven. The heat cooked the jam onto the nuts! Let them cool down to room temperature.
Slice the strawberries. Break the goat cheese apart.
For Dressing:
Combine shallots, olive oil, salt, champagne vinegar and thyme in a small mason jar. Shake the mixture and let it sit for about 10 minutes so that the vinegar can pickle the shallots.
For the Assembly:
Combine all of the salad ingredients in a large bowl.
Pour a desired amount of dressing onto the salad and toss.
Notes
You can totally candy the walnuts with butter and sugar but I cheated and dipped them in strawberry jam right out of the oven. It kind of sizzles just a bit and hardens, giving a kiss of sweetness.