Judge Glenda Hatchett's Pear and Candied-Walnut Salad

Judge Glenda Hatchett's Pear and Candied-Walnut Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 cups walnut halves
  • 1 egg white, lightly beaten
  • 1/2 cup dark brown sugar
  • 2/3 cup granulated sugar
  • 1/3 cup lemon juice
  • 1/2 red onion, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/2 head romaine lettuce, chopped (3 cups)
  • 1/2 cup chopped red bell pepper
  • 2 scallions, thinly sliced
  • 3 pears, chopped


Preheat the oven to 350 degrees . In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart.

In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly.

In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts.