Fall Salad

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2 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 3 mins
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Fall Salad
Ingredients
3
tablespoons unsalted butter
3
tablespoons packed light brown sugar
1
cup pecans
2
small shallots, minced
2
tablespoons balsamic vinegar
1
tablespoon Dijon-style mustard
1/2
cup extra virgin olive oil
2
tablespoons maple syrup
2
heads Belgian endive, leaves separated
3
hearts frisee, torn in bite-size pieces
1
large head radicchio, leaves torn
1
medium red pear, cored and sliced
1/2
cup shaved Parmesan cheese
Directions
  1. For candied pecans, combine butter and brown sugar in a nonstick skillet over medium heat. When butter has melted, toss in pecans. Cook, tossing occasionally, for about 3 minutes. Transfer to a sheet pan lined with waxed paper. Use two forks to separate the pecans. Set aside to cool.
  2. In large bowl combine the shallot, vinegar, and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly until well combined. Add the maple syrup and season to taste with salt and pepper. Add the endive, frisee, radicchio, and pear slices; toss gently to coat. Serve salad topped with Parmesan shavings and candied pecans. Makes 8 to 10 servings.
From the Test Kitchen
*

If you aren't able to find frisee, substitute 1 head curly endive, chopped.

Nutrition Facts (Fall Salad)
    Per serving:
  • 336 kcal cal.,
  • 29 g fat
  • (6 g sat. fat,
  • 5 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 15 mg chol.,
  • 202 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 12 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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