Gently boil 1 cup sugar with 2 tbsp each honey, corn syrup and water in a saucepan, stirring until mixture turns amber, 5 to 7 min. Immediately pour onto a large piece of parchment and sprinkle with pine nuts and chopped rosemary. Cool completely before breaking into pieces.
Whirl toasted pine nuts with fresh sage, garlic, white-wine vinegar and olive oil in a food processor until smooth. Drizzle over greens.