Smoked Trout, Green Bean and Pear Salad with Candied Walnuts

FOR THE WALNUTS:
Preheat oven to 350 degrees F. Spray baking sheet with nonstick spray. Scatter walnuts on prepared sheet. Sprinkle with sugar, then water. Shake baking sheet several times to coat nuts evenly. Bake nuts until golden and coated with sugar, stirring 3 times, about 12 minutes. Cool completely on sheet.

FOR THE SALAD:
Whisk olive oil, walnut oil, vinegar and tarragon in medium bowl to blend. Season dressing generously with salt and pepper. Mix in onions. Cook beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; pat dry and cool completely.

Using slotted spoon, transfer onions from dressing to large bowl. Add pears and lettuces. Break trout into 1/2- to 3/4-inch pieces; add to salad. Cut beans into 2-inch lengths and add to salad. Toss to blend, adding all or part of remaining dressing as desired. Season with salt and pepper.

TO SERVE:
Divide salad among plates; garnish with candied walnuts.

DO-AHEAD TIPS:

• Candied walnuts can be made 1 week ahead. Store airtight at room temperature.
• Dressing and beans can be made 1 day ahead. Cover dressing; wrap beans in paper towels and plastic. Refrigerate both.