1. In a serving bowl add 50/50 blend, top with strawberries, and gorgonzola cheese
2. Make dressing: over medium high heat add walnut oil to pan, with shallots and saute for 2 minutes until translucent. Remove from heat. Add red wine raspberry vinegar, black pepper, salt and stir well.
3. Drizzle dressing over salad
4. Top with candied walnuts