Combine the Nakano All Natural Rice Vinegar, olive oil, green onion, sugar, salt, and cayenne pepper. Whisk in milk and heavy cream, set aside to allow flavors to combine
In a skillet melt butter and stir in pecans, walmuts and sugar. Cook until pecans and walnuts are toasted and coated with sugar, stirring constantly.. Remove nuts to paper towels to drain and cool.
In a large bowl, combine the pears, lettuce, nuts and ⅓ cup vinaigrette and toss to coat.
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/pear-harvest-salad/