(reserving a handful for the dressing)
Extra virgin olive oil
Whole grain mustard
In a nonstick skillet, melt the butter over med-low heat. Add the walnuts and sugar and stir well. Saute until walnuts are lightly toasted and fragrant, stirring frequently to prevent burning, about 4 minutes. Set aside and let cool.
Combine the remaining salad ingredients (set aside a small handful of blueberries) in a large bowl. Add the glazed walnuts once cool.
To prepare the dressing: In the bowl of a food processor or blender, combine the reserved handful of blueberries with the remaining dressing ingredients and pulse until smooth.