Dressing
1/4 Cup lemon juice
1 Tbsp minced garlic
1 Tbsp ground mustard
2 Tbsp pure maple syrup
6 – 8 Tbsp olive oil
Sea salt and ground pepper to taste

Salad
2 Cups of diced chicken
1 Cup of diced strawberries
1/2 Cup Gorgonzola cheese
1 Cup diced celery
1 Cup toasted walnuts halves, chopped once

Mix lemon juice, garlic, mustard sea salt and pepper.
Add olive oil slowly to blend into a dressing.
Toss salad ingredients together
Coat salad with dressing.
Serve on leaf lettuce.

1 cup walnuts
1 cup cake flour
1 1/2 tsp baking powder
1 Tbsp brewed coffee
1/2 tsp cardamon
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 Tbsp vegetable oil
1 tsp salt
Syrup
1 cup water
2/3 cup sugar
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 Tbsp brewed coffee
1  tsp cinnamon
Mascarpone Cream
1 cup chilled whipping cream
1/2 cup chilled Mascarpone cheese*
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350° F.
Butter and flour torte pan with removable side.
Toast walnuts about 8 minutes, and cool.
Grind walnuts fine.
Sift together flour, baking powder, and a pinch salt.
Beat together butter and sugar until light and fluffy; add eggs, then coffee and oil.
Add flour mixture, walnuts until just combined.
Bake in middle of oven about 25 minutes at 350F.
Cool cake on a rack 15 minutes.
Remove side of torte pan.
Brush top with maple syrup mixture.
Prepare mascarpone cream by whipping cream in medium bowl; add mascarpone cheese, sugar and vanilla until you get stiff peaks.
Top torte with cream and serve.

Nutritional facts per serving (daily value): Calories 526kcal; Protein 6g (12%); Total Fat 31g (48%)(Sat. 13g (63%)); Chol. 125mg (42%); Carb. 58g (19%); Fiber 1g (6%); Sugars 43g; Calcium 88mg (9%); Iron 2mg (13%)