Radicchio And Haricot Vert/green Bean Salad With Candied Walnuts

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3/4 cup walnut halves
• 1/4 cup dark brown sugar, packed
• 2 teaspoons walnut oil, plus
• 1/4 cup walnut oil
• 3 1/2 tablespoons seasoned rice vinegar, divided
• salt
• pepper
• 1 garlic clove, finely minced
• 1 head bibb lettuce, torn coarsely
• 1/2 head radicchio, thinly sliced
• 2 cups fresh french haricots vert or 2 cups slender frozen green beans, thawed to room temperature

Recipe

• 1 lightly steam the haricot verts until crisp-tender. rinse with cold water to halt the cooking process and and set aside to cool.
• 2 in a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
• 3 stir over medium heat until syrup coats the nuts, approximately 2 minutes. be careful not to burn the nuts! season with salt and pepper to taste.
• 4 transfer the toasted nut mixture to a piece of aluminum foil. separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
• 5 in a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic. season the salad dressing with salt and pepper to taste.
• 6 add the bibb lettuce, radicchio, green beans, and nuts.
• 7 toss to coat well.