Butter Lettuce Salad With Walnuts And Grapes

• 3 cups walnut halves (9 oz.)
• 1/3 cup plus 1 tablespoon walnut oil
• 2 tablespoons sugar
• About 1 teaspoon salt
• 1/4 cup Champagne vinegar
• 1/4 cup minced shallots
• 2 tablespoons Dijon mustard
• About 1/4 teaspoon fresh-ground pepper
• 1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
• 3 cups rinsed and stemmed red seedless grapes, halved
• 1 cup finely slivered red onion, rinsed and drained
• 1/4 cup chopped fresh tarragon

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 350u0b0 oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.
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.

walnut halves, walnut oil, sugar, salt, vinegar, shallots, mustard, freshground pepper, butter, grapes, red onion, tarragon

Taken from www.myrecipes.com/recipe/butter-lettuce-salad-with-walnuts-grapes (may not work)