Notes: Up to 1 day ahead, toast nuts and store airtight. Make dressing and hold at room temperature. Also rinse salad leaves, wrap in towels, enclose in a plastic bag, and chill.
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.
In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
In a large bowl, gently mix salad leaves with dressing to coat well, then add remaining nuts. Season to taste with salt and pepper.
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