fall salad

Fall Salad

Candied Pecans:
2tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
 (I skipped making the candied pecans & used store bought candied pecans instead)

Maple-Balsamic Dressing:
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

Greens, Pear & Cheese:
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
(for my greens I used green tango, red oak, sweet frisee & lollo rossa lettuces)
1 red pear
1/4 cup shaved Parmesan

Directions:
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 line 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.


This is a really delightful salad & dressing recipe from a friend of mine.  I made it last night and we really enjoyed it, so I thought I would share it with you.  I love the variety of flavors and textural differences that make it so appealing.  And it's color contrast of ingredients is beautiful for eyes as well.  Hope you enjoy!

{original recipe from the food network}