Combine the walnuts and sugar in a medium skillet. Cook over medium heat stirring constantly until the sugar starts to liquefy.  Continue stirring constantly until the liquid reaches a golden color and coats the nuts.

Remove from heat and spread candied nuts onto a greased cookie sheet or plate and allow to cool completely. Stir occasionally as it cools to break up large pieces.

Toss remaining ingredients in a bowl and serve with your favorite dressing. I used the Girard's Apple Poppy Seed dressing.