Yield: 6 servings.
DRESSING:
1/4 cup canola oil
1/4 cup red wine vinegar
WALNUTS:
2 cups water
1 cup 1/4” diced walnut pieces
3 Tbsp. white sugar
TOSSED SALAD:
8 cups chopped romaine lettuce
2 cups mesclun mixed lettuce 1 cup 1/2” diced canned pears
1 cup caramelized walnuts
3/4 cup blue cheese crumbles
1/2 cup dressing
Combine dressing ingredients and whisk until thoroughly combined. Yields 1/2 cup.
For walnuts: Boil water. Add walnuts and cook 40 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar-covered walnuts on a sheet pan and bake at 325°F for approximately 8-10 minutes, or until golden brown.
For tossed salad: Combine ingredients in bowl and toss until evenly coated with dressing.
From: Souplantation & Sweet Tomatoes, headquartered in San Diego, CA.