Candied Walnut, Pear, and Leafy Green Salad

The sweet, crunchy nuts that are sprinkled on this salad give it an excellent taste. Nuts are great on their own - make a double portion and give some as a gift.
Put the sugar in a small heavy saucepan over medium-high heat; cook until the sugar is dissolved, stirring gently as needed to allow the sugar to dissolve evenly (about 1 minute). Continue cooking for 1 minute or until golden brown (do not stir). Remove from the heat; mix thoroughly with the nuts so that they are evenly coated. Place the nuts on a baking sheet greased with cooking spray; quickly separate the nuts. Sprinkle with 1/4 teaspoon of salt. Set aside until cool; break into small pieces.Mix the vinegar and mustard, stirring with a whisk. Gradually add the butter, stirring constantly with a whisk. Add the capers.Combine the lettuce and radicchio; top with the pear and candied walnuts. Drizzle the dressing evenly over the salad; sprinkle with the remaining 1/4 teaspoon salt and pepper. Stir gently to combine.Note to wine: I prefer a crisp white color to almost any green salad, and a salad with candied walnuts, pears and leafy greens is no exception. The traditional 2007 Pinon Vouvray cuvee ($16) has a great honey and lemon zest flavor that goes perfectly with candied nuts and pears. --Gary Vaynerchuk