1. Grease a baking sheet and set aside. Combine walnuts, sugar, butter, allspice, and 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook, stirring frequently, until sugar has dissolved and coated walnuts, 6 to 8 minutes. Transfer to prepared baking sheet and use a fork to separate nuts to avoid large clumps forming. Let cool completely.

2. In a small bowl, combine lemon juice, honey, mustard, 1/4 teaspoon salt, and a large pinch of pepper, then slowly whisk in oil until blended.

3. Toss arugula with 2 tablespoons dressing in a large bowl, then arrange on a platter. Gently toss beets with 1 tablespoon dressing, then scatter over top of arugula along with orange slices. Drizzle more dressing over oranges, then top with candied walnuts and serve.

Source: Hannaford fresh Magazine, October - November 2021