Cucumber Strawberry Salad

Salad:
2 long English cucumbers, thinly sliced (or 6 mini cucumbers)
4 C fresh strawberries, stemmed and sliced
1/2 C feta cheese, crumbled
1/2 C walnut pieces, candied (recipe below)
poppyseed dressing (your favorite or the recipe posted below)

Dressing:
1/4 C sugar
1/4 C white wine vinegar (or white vinegar)
1 T poppy seeds
1 T grated onion
1/2 tsp dry mustard
1/3 C olive oil

Candied Walnuts:
1 C walnut halves/pieces
1/4 C white granulated sugar
1 T butter

For salad: Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl.  Drizzle with poppyseed dressing and toss to coat.  Serves six.

For dressing: Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. Add the poppy seeds, grated onion and dry mustard. Slowly pour the olive oil into the dressing, while blending. Store in the fridge in a covered container for several weeks. Shake before using. 

For walnuts: Place walnuts, sugar and butter in a non-stick pan. Heat over medium heat for five minutes, stirring continually until all sugar is melted and the nuts are coated. Transfer immediately onto a sheet of parchment paper and separate the nuts.  Allow to cool.  Store in covered container.