This lovely salad is sure to delight, with a combination of cool weather fall greens, crisp, sweet pears tossed in with a maple balsamic dressing and garnished with crunchy candied pecans.
We tend to eat less salad in the fall even though many greens grow better in the cooler weather. Feel free to substitute any salad greens you prefer, endive and radicchio seem to be an acquired taste as we are used to the more bland, watery lettuces that have less nutritional value.
- 2 tablespoons of unsalted butter
- 2 tablespoons of packed light brown sugar
- 1/2 cup of raw pecans
- 1 small shallot, finely diced
- 1 teaspoon of Dijon mustard
- 2 teaspoons of balsamic vinegar
- 1/4 cup of extra-virgin olive oil
- 2 teaspoons of maple syrup
- Sea salt and freshly ground black pepper
- 1 head endive, leaves separated
- 2 hearts frisee lettuce, hand torn
- 1 large radicchio, leaves torn
- 1 red pear, sliced
- 1/4 cup shaved Parmesan
- First make the candied pecans. Place a nonstick pan over medium heat. Add the butter and sugar to the pan. Once it has melted, toss in the pecans and continue to toss them to ensure they coat and cook evenly, about 1 minute. Transfer the candied pecans to a sheet tray lined with waxed or parchment paper to cool while you prepare the salad dressing and greens. Tip, use two forks to separate the pecans.
- Next prepare 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 the ingredients together to emulsify. Add the maple syrup and season, to taste, with salt and pepper. Set the dressing aside.
- Assemble salad by tossing the various greens and pear slices in a large mixing bowl with the maple-balsamic dressing. Garnish with shaved Parmesan cheese and candied pecans.