Radicchio Salad with Walnuts & Pears

For the walnuts:

2 Tbsp of salted butter

2 Tbsp of light brown sugar

1/2 cups of walnut halves

Salt

Ground cayenne

For the dressing:

1 Tbsp of red wine vinegar

1 Tbsp of balsamic vinegar

1 Tbsp of lemon juice

1 Tbsp of walnut oil

1 Tbsp of extra virgin olive oil

Salt and black pepper.

For the salad:

1 medium head of radicchio

Leaves torn into one-inch strips

1 medium head of chicory leaves, preferably Castelfranco Radicchio or Belgian endive, torn into two-inch strips

2 firm ripe pears, preferably Bartlett or d'Anjou.

Preparation: Make the walnuts. Melt butter in a small skillet over medium heat. Stir in brown sugar and simmer until you have a dark caramel glaze, about two minutes. Add walnuts and stir to coat well. Cook until fragrant and crisp, another minute or two. Drop walnuts onto a sheet of parchment. Let cool, then break apart any nuts that are stuck together. Sprinkle with salt and a good dash of cayenne to taste. Set aside. While nuts cool, make dressing. Whisk together red wine vinegar, balsamic vinegar, lemon juice, walnut oil, and olive oil. Season to taste with salt and pepper. Make the salad. Put radicchio and Castelfranco in a salad bowl. Sprinkle lightly with salt. Peel the pears, if you wish, and slice a quarter-inch thick. Add to bowl, along with dressing, and toss well to coat. Top with a handful of candied walnuts. Serve immediately.

Yield is four to six servings.