This salad is the perfect combination of sweet, tangy and salty.
Cook chicken and hard-boiled eggs, if using. (This can be done the day before.)
Wash & chop salad ingredients.
Toast walnuts in a skillet over medium-high heat until you start to smell them, tossing frequently.
Sprinkle with sugar.
Add water and toss until the water evaporates and the walnuts are coated.
Pour walnuts onto a piece of parchment paper or a plate and sprinkle with sea salt while the walnuts are still sticky. Let cool.
In the cup for an immersion blender, add all dressing ingredients.
Blend. Dressing will be very thick.
This dressing makes about 1 1/2 cups. Store in a mason jar for up to one week in the fridge. To extend the shelf life of the dressing, use dried herbs instead of fresh.