Mango-Avocado Salad With Candied Walnuts

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Washington Post


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1/2 tablespoon unsalted butter

4 ounces (1 cup) walnuts, halves and pieces

1 tablespoon honey

1 tablespoon maple syrup

1 teaspoon sea salt, plus more for the dressing

2 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

2 tablespoons agave nectar* (may substitute honey)

1 cup extra-virgin olive oil

2 tablespoons Dijon-style mustard

Freshly ground black pepper

8 cups mixed salad greens

2 mangoes, peeled, pitted and diced into 1/2-inch cubes

Flesh of 1 avocado, diced into 1/2-inch cubes

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