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Combine walnuts, butter and brown sugar in a saute pan and cook over medium heat, stirring, until the walnuts are coated. Remove from the pan and let cool. Break walnuts apart and set aside.
In a large bowl, combine lettuce, radicchio, celery, cilantro, chopped Asian pear and parmesan. Whisk together all the dressing ingredients. Add to the salad and toss.
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