FALL SALAD

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Fall Salad image

Provided by Tyler Florence

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #eggs-dairy     #fruit     #vegetables     #easy     #dinner-party     #fall     #holiday-event     #cheese     #christmas     #thanksgiving     #seasonal     #berries     #greens     #lettuces     #number-of-servings     #presentation     #3-steps-or-less

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