Candied Walnut, Pear, and Leafy Green Salad

Candied Walnut, Pear, and Leafy Green Salad Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 171
Fat 11.6 g
Satfat 1.3 g
Monofat 4.6 g
Polyfat 5.2 g
Protein 2.7 g
Carbohydrate 16.3 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 177 mg
Calcium 37 mg

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

Preparation

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.

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

Note:

November 2009
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