Candied Walnut, Pear, And Leafy Green Salad

• 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.
4. 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 Cuvee Tradition ($16) has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck

sugar, walnuts, cooking spray, kosher salt, white balsamic vinegar, mustard, extravirgin olive oil, capers, torn green leaf lettuce, romaine lettuce, radicchio, red anjou pear, freshly ground black pepper

Taken from www.myrecipes.com/recipe/candied-walnut-pear-leafy-green-salad (may not work)