Radicchio and Haricot Vert Salad with Candied Walnuts

Ingredients

• Walnut oil

  5 tbsp or 68g

• Radicchio

  Raw

  3 cup, shredded or 120g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Brown sugar

  ¼ cup packed or 55g

• Walnuts

  Nuts, english

  ¾ cup, chopped or 88g

• Garlic

  Raw

  1 clove or 3g

• Green beans

  Snap beans, raw

  3 cup, pieces or 300g

• Rice wine vinegar

  3 ½ tbsp or 52g

Directions

1. Tear the lettuce leaves coarsely and slice the radicchio into thick pieces.
2. In a medium nonstick skillet, combine walnuts, brown sugar, 2 teaspoons of walnut oil, and 1 tablespoon of rice wine vinegar. Stir over medium heat until the syrup thickly coats the nuts, about 2 minutes. Season with salt and pepper, then transfer the nuts to a piece of foil, separate them, and freeze for 5 minutes or let cool completely at room temperature.
3. In a large bowl, whisk the remaining walnut oil, 2 1/2 tablespoons of rice wine vinegar, and garlic. Season the dressing with salt and pepper. Add the lettuce, radicchio, green beans, and candied walnuts; toss to coat.

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