Candied Walnut, Pear, and Leafy Green Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 cup sugar
2/3 cup chopped walnuts, toasted
Cooking spray
1/2 teaspoon kosher salt, divided
2 Tablespoons white balsamic vinegar (white wine vinegar can be substituted)
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 radicchio
4 cups chopped romaine
1 ripe Anjou pear, thinly sliced
1/4 teaspoon freshly ground black pepper
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Directions: |
Directions:Place sugar in a small heavy sauce-pan 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 generously with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cool; break into small pieces.
Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 tsp. salt and pepper. Toss gently to combine. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Shortcut - buy packaged candied walnuts and eliminate the first two steps.
If you do make the nuts, might want to make a double batch. They are great for snacking.
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