- 3/4 cup walnuts
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons plus 1/4 cup walnut oil
- 3 1/2 tablespoons seasoned rice vinegar, divided
- 1 garlic clove, pressed
- 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
- 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.
- 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.