Pear and Leek Salad with Glazed Walnuts and Rice Noodles
Cook the rice noodles according to package instructions. Halve the leek, rinse under running water, shake dry and cut into small rings. Rinse the pears, cut into quarters, remove seeds and cut into bite-sized pieces. Coarsely chop the walnuts.
Allow the sugar to caramelize with the walnuts in a pan , stir briefly and place on parchment paper-lined baking sheet. Let cool and coarsely chop again. In another pan, melt the butter and sauté the pears with the leeks, while swirling, 3-4 minutes. Deglaze with the vinegar and season with salt and pepper.
Drain the rice noodles, fold into the pear and leek mixture and serve in bowls with the candied walnuts.