This salad is a combination of bright and lively flavors.

3 tablespoons chopped walnuts

12 cups green-leaf lettuce torn into bite-size pieces

2 tablespoons walnut oil or other nut oil

5 tablespoons raspberry vinegar

3 tablespoons maple syrup

3 tablespoons water

teaspoon dried basil

Freshly ground black pepper

Salt

1 can (15 ounces) baby beets packed in water, drained and sliced

  Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and bake for 5 minutes. Watch carefully so that they don't burn. Remove from the oven and set aside. Divide the lettuce among 6 individual plates and sprinkle each serving with 1 teaspoons of the walnuts. 

  In a small bowl, whisk together the oil, vinegar, maple syrup, water, basil and pepper and salt to taste. Stir in the beets. Pour over the lettuce and serve.  Preparation time: 10 minutes.