Spinach-Watercress Salad With Candied Walnuts

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1/2 cup walnut halves

1/2 cup sugar

1 cup water


1 tablespoon unseasoned rice vinegar

1 tablespoon orange juice

2 tablespoons grapeseed oil or other mild vegetable oil

1 tablespoon extra-virgin olive oil

1/4 teaspoon Asian sesame oil

Freshly ground pepper

5 ounces baby spinach (8 loosely packed cups)

1 medium bunch watercress, tough stems discarded

2 plums, cut into 1/2-inch wedges

1 crisp, tart apple—peeled, halved, cored and cut into 1/2-inch wedges

3/4 cup shredded Gruyère cheese (about 2 ounces)

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