Combine the greens, grapes, walnuts, and cheese in a large bowl. Drizzle lightly with dressing, and toss to combine. Serve immediately.
TO MAKE CANDIED WALNUTS:
In a heavy bottomed saucepan (not a non-stick variety), heat the water and sugar to boiling. When the sugar dissolves and the syrup reaches a boil, add the walnuts. Stir to coat and continue cooking over high heat until syrup is dissolved into a light brown liquid and coats the walnuts.
Once the syrup is dissolved, pour out the candied nuts onto a silicone mat or parchment lined baking sheet. Work quickly to separate the nuts, using a couple of forks. They will be VERY hot. (Try not to burn your fingertips!) Let them cool completely before storing. Enjoy!
This recipe is hugely adaptable. Feel free to change it up however works best for your tastes. Depending on my mood, I may add slivers of red onion, or swap the grapes for fresh berries. Feta and gorgonzola cheese also work well with this salad. While it works great with both baby spinach and spring mix greens, I tend to use baby spinach most of the time. The above recipe makes about 2 1/2 cups of candied walnuts. You'll only need a small handful for this salad. Happy snacking!