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Pecans, pears, and a maple syrup dressing make this vegetable side dish fit its "fall" name. Try it as a Thanksgiving side dish or with dinner any autumn night.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
3 mins
23 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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, frisée, radicchio, and pear slices; toss gently to coat. Serve salad topped with Parmesan shavings and candied pecans. Makes 8 to 10 servings.


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

Nutrition Facts

336 calories; fat 29g; cholesterol 15mg; saturated fat 6g; carbohydrates 17g; mono fat 17g; poly fat 5g; insoluble fiber 2g; sugars 12g; protein 4g; vitamin a 243IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 202mg; potassium 254mg; calcium 90.9mg; iron 0.9mg.