- Candied pecans:
- two tablespoons unsalted butter
- two tablespoons packed light brown sugar
- 1/2 cup raw pecans
- Walnut-balsamic dressing:
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin essential olive oil
- 2 teaspoons walnut syrup
- Kosher salt and freshly ground pepper
- 1 mind endive, separated leaves
- 2 hearts frisee, hands torn
- 1 large radicchio, torn leaves
- 1 red pear, sliced
- 1/4 cup shaved Parmesan
To help make the candied pecans, set a nonstick pan over medium heat. Add some butter and sugar and when it's melted add in the pecans and then toss to coat and prepare evenly, about one minute. Transfer to some sheet tray lined with waxed paper (use 2 forks to split up pecans) when you prepare the salad.
Result in the dressing by mixing the chopped shallot, Dijon and balsamic vinegar inside a large mixing bowl. Gradually drizzle within the essential olive oil when you whisk to emulsify. Add some walnut syrup and season, to taste, with pepper and salt.
Assemble salad by tossing vegetables and pear slices inside a large mixing bowl with walnut-balsamic dressing. Top with shaved Parmesan and candied pecans.
Recipe thanks to Tyler Florence, 2007