Candied Walnut, Pear, and Leafy Green Salad

Ingredients

• 1  anjou pear red ripe thinly sliced
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers chopped
• 1.5 teaspoons dijon mustard 
• 0.5 teaspoon kosher salt divided
• 4 cups torn leaf lettuce green
• 3 tablespoons olive oil extra-virgin
• 4 cups radicchio thinly chopped
• 4 cups romaine lettuce chopped
• 0.3 cup sugar 
• 0.7 cup walnuts toasted chopped
• 2 tablespoons balsamic vinegar white

Equipment

• baking sheet
• sauce pan
• whisk

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).
2. Remove from heat; carefully stir in nuts to coat evenly.
3. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly.
4. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
5. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
6. Combine lettuces and radicchio; top with pear and candied walnuts.
7. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
8. 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 Cuve Tradition ($1
9. has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck