Butter Lettuce Salad with Walnuts and Grapes

Ingredients

• 1 pound boston lettuce rinsed
• 0.3 cup champagne vinegar 
• 2 tablespoons dijon mustard 
• 0.3 cup tarragon fresh chopped
• 0.3 teaspoon fresh-ground pepper 
• 1 cup slivered onion red rinsed drained finely
• 3 cups grapes red seedless stemmed rinsed halved
• 1 teaspoon salt 
• 0.3 cup shallots minced
• 2 tablespoons sugar 
• 9 oz walnut halves 
• 0.3 cup walnut oil 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level.
2. Bake in a 350 oven, stirring occasionally, until nuts are golden brown, about 15 minutes.
3. Let cool.
4. In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified.
5. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.