Fall Salad

Name: Fall Salad
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons packed light brown sugar; 1/2 cup raw pecans; 1 small shallot, finely diced; 1 teaspoon Dijon mustard; 2 teaspoons balsamic vinegar; 1/4 cup extra-virgin olive oil; 2 teaspoons maple syrup; Kosher salt and freshly ground black pepper; 1 head endive, separated leaves; 2 hearts frisee, hand torn; 1 large radicchio, torn leaves; 1 red pear, sliced; 1/4 cup shaved Parmesan

14 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Directions

1

To make the candied pecans, set a nonstick pan over medium heat.
2

Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute.
3

Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
4

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl.
5

Slowly drizzle in the olive oil while you whisk to emulsify.
6

Add the maple syrup and season, to taste, with salt and pepper.
7

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing.
8

Top with shaved Parmesan and candied pecans.