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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.