James Carrier
YieldsMakes 12 to 14 servings
Notes: You can toast the walnuts (step 1) up to 2 days ahead; when cool, wrap airtight and store at room temperature.

How to Make It

Step 1
1

In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

Step 2
2

In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

Ingredients

 3 cups walnut halves (9 oz.)
 1/3 cup plus 1 tablespoon walnut oil
 2 tablespoons sugar
  About 1 teaspoon salt
 1/4 cup Champagne vinegar
 1/4 cup minced shallots
 2 tablespoons Dijon mustard
  About 1/4 teaspoon fresh-ground pepper
 1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
 3 cups rinsed and stemmed red seedless grapes, halved
 1 cup finely slivered red onion, rinsed and drained
 1/4 cup chopped fresh tarragon

Directions

Step 1
1

In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

Step 2
2

In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

Butter Lettuce Salad with Walnuts and Grapes