Fall salad recipe

Step by Step

Step 1

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.

Step 2

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.

Step 3

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

Ingredient

Extra-virgin olive oil

4 cup 4 cup
Shallot

1 small 1 small
Packed light brown sugar

2 tablespoons 2 tablespoons
Endive

1 head 1 head
Maple syrup

2 teaspoons 2 teaspoons
Raw pecans

2 cup 2 cup
Frisee

2 hearts 2 hearts
Shaved parmesan

4 cup 4 cup
Radicchio

1 large 1 large
Balsamic vinegar

2 teaspoons 2 teaspoons
Pear

1 red 1 red
Dijon mustard

1 teaspoon 0.17 fl. ozs
Unsalted butter

2 tablespoons 2 tablespoons

Fall salad recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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