Candied Walnut, Pear, and Leafy Green Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The sweet, crunchy nuts sprinkled on this salad give it top-notch taste. The nuts are great on their own-make a double batch, and give some as a gift. Ingredients:
1/3 cup sugar |
2/3 cup chopped walnuts, toasted |
cooking spray |
1/2 teaspoon kosher salt, divided |
2 tablespoons white balsamic vinegar |
1 1/2 teaspoons dijon mustard |
3 tablespoons extra-virgin olive oil |
1 tablespoon capers, chopped |
4 cups torn green leaf lettuce |
4 cups chopped romaine lettuce |
4 cups chopped radicchio |
1 ripe red anjou pear, thinly sliced |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
4. Wine note: I favor a crisp white with almost any green salad, and Candied Walnut, Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuvée Tradition ($16) has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. -Gary Vaynerchuck
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