The Glancy Family Cookbook

Candied Walnut, Pear, and Leafy Green Salad

Glancy Family Cookbook Volume II, chapter 4

Category: Salads

Yields 4-ish servings

Feel free to use other fruit. And make extra candied walnuts. They are super delicious.

Ingredients

1/3 cup sugar
2/3 cups walnuts, chopped and toasted
cooking spray
1/2 tsp kosher salt, divided
2 tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
3 tbsp extra-virgin olive oil
1 tbsp capers, chopped
4 cups green leaf lettuce, torn
4 cups Romaine lettuce, chopped
4 cups radicchio, chopped
1 ripe red Anjou pear, thinly sliced
1/4 tsp black pepper

Steps

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).
Remove from heat; carefully stir in nuts to roast evenly.
Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp salt.
Set aside until cool; break into small pieces.
Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
Combine lettuces and radicchio; top with pear and candied walnuts.
Drizzle dressing evenly over salad; sprinkle with remaining 1/4 tsp salt and pepper. Toss gently to combine.