Recipe information
Yield
6 to 8 Servings
Ingredients
3
/4 cup walnuts
1
/4 cup (packed) dark brown sugar
2
teaspoons plus 1/4 cup walnut oil
3
1/2 tablespoons seasoned rice vinegar, divided
1
garlic clove, pressed
1
head of Bibb lettuce, coarsely torn
1
/2 large head of radicchio, thickly sliced
2
cups frozen haricots verts or small slender green beans, thawed
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Preparation
Step 1
Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
Step 2
Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.