1. In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 4 minutes. Pour from pan and coarsely chop half the nuts.
2. In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
3. In a large bowl, gently mix salad leaves with dressing to coat well, then add remaining nuts. Season to taste with salt and pepper.