Butter Lettuce Salad With Candied Walnuts

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 3 tablespoons sugar
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
• 1 cup walnut halves
• 1/4 teaspoon ground cinnamon
• 1 head butter lettuce, washed and dried
• 6 ounces canned mandarin orange segments
• 1/4 medium red onion, very thinly sliced
• 1/2 cup salad dressing (a raspberry walnut vinaigrette or similar dressing is recommended)

Recipe

• 1 preheat oven to 375°.
• 2 line a sheet pan with silpat (or with aluminum foil, sprayed with non-stick spray).
• 3 in a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
• 4 bring to a simmer, then add the walnuts.
• 5 cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
• 6 in a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
• 7 toss the walnuts in the cinnamon-sugar mixture.
• 8 place walnuts in a single layer on the prepared sheet pan.
• 9 bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
• 10 set aside.
• 11 place 4 to 6 dry butter lettuce leaves on each plate.
• 12 randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
• 13 drizzle about 2 tablespoons of dressing on top of each salad and serve.
• 14 (we prefer a raspberry walnut vinaigrette).
• 15 enjoy!