RH Staff

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.