In a medium saucepan, over low heat, combine walnuts, sugar and water. Stir continuously for 5 minutes or until thickened.

Remove from heat and sprinkle evenly with salt.

In a small bowl, combine raspberries and sugar.

Roll raspberries around to thoroughly coat.

Let sit for 10 minutes.

Using a fork, mash raspberries until well blended.

Using a spatula, press mashed raspberries through a small strainer into another medium bowl, discard seeds.

Whisk in red wine vinegar, salt, and lemon juice.

While continuing to whisk, slowly drizzle in olive oil.

Combine blueberries, strawberries, and spring mix in a large bowl.

Divide the salad evenly among individual salad bowls.

Sprinkle the candied walnuts over each salad bowl.

If using goat cheese, cheddar cheese, or mozzarella cheese, add it now.

Drizzle each salad with the raspberry vinaigrette just before serving and enjoy immediately.