Photo: Fall Salad

TOTAL TIME: 21 min
Prep: 20 min
Inactive Prep: --
Cook: 1 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CANDIED PECANS:
  • 1/2 cup raw pecans
    MAPLE-BALSAMIC DRESSING:
    • 1 head endive, separated leaves
    • 2 hearts frisee, hand torn
    • 1 large radicchio, torn leaves
    • 1 red pear, sliced
    • 1/4 cup shaved Parmesan
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    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 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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