Ingredients
1/4
cup (packed) dark brown sugar
2
tsp plus 1/4 cup walnut oil
3
1/2 tbsp seasoned rice vinegar, divided
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
Directions
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.
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.
3.
Market tip: Haricots verts are in the freezer section of most supermarkets. Because these green beans are so thin, all you have to do is thaw them for use in the salad — no cooking necessary.
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