Photo: Ellen Silverman; Styling: Toni Brogan
- 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
- 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