James Carrier
Makes 12 to 14 servings

Notes: You can toast the walnuts (step 1) up to 2 days ahead; when cool, wrap airtight and store at room temperature.

How to Make It

Step 1

In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

Step 2

In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

Ratings & Reviews

Anne0712's Review

May 31, 2010
I was looking for an interesting salad to bring to a party and this recipe read so well. It was as good as I thought it would be. I initially thought there would be too many walnuts and grapes but it really balanced nicely. I followed the recipe almost to a tee but added a little cayenne pepper to the nuts. Don't miss the step on rinsing the onions.