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 ...
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