Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 1

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

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 12 to 14 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

217 calories; calories from fat 75%; protein 3.5g; fat 18g; saturated fat 1.6g; carbohydrates 14g; fiber 2g; sodium 224mg; cholesterol 0mg.
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