Fall Salad

Total Time:
21 min
Prep:
20 min
Cook:
1 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Candied pecans:
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • 1/2 cup raw pecans
  • Maple-balsamic dressing:
  • 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
Watch how to make this recipe.
  • To make the candied pecans, set a nonstick pan over medium heat. 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. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

  • Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

  • Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.


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    This recipe is featured in:

    Thanksgiving Entertaining