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Categories:
unsalted butter brown sugar pecans shallot mustard balsamic vinegar extra-virgin olive oil maple syrup kosher salt endive hearts frisee radicchio red pear
Viewed: 44 - Published at: 3 years agoIngredients
- 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
Method
- 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.
