Preheat the oven to 350°F. In a small bowl toss the nuts in melted butter. In a separate bowl, stir together the sugar and remaining ingredients; sprinkle over the nuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil or parchment paper-lined pan. Bake for 10 minutes. Cool in a pan on a wire rack; separate the nuts with a fork. Store in an airtight container for up to 1 week.
PREPARE VINAIGRETTE:
In a medium bowl, whisk together first 5 ingredients. Gradually whisk in the oil until completely blended. Cover and refrigerate up to 3 days.
ASSEMBLE THE SALAD:
In a large bowl, combine all of the salad ingredients. Sprinkle in the nuts. Drizzle with the vinaigrette, gently tossing to coat. You may have extra nuts and extra vinaigrette.
Notes
*Make nuts and vinaigrette ahead for an easy-to-put-together salad.