Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Now that we live in California, I can grow more than just a potted tomato plant or two, and I love it. A lot of people just let their garden go once the last basil plant of the summer goes to seed, but I like to plant winter lettuce crops like mustard greens, chicories, tardivo, and kale to supplement fall greens like endive and frisée. The slightly sweet dressing balances out the salad and highlights the “good bitter” flavor of the greens. It’s a nice patch of sun in the chilly winter season.

Ingredients

Candied Pecans

  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • Pinch of kosher salt
  • ½ cup pecans

Balsamic Vinaigrette

  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons honey
  • ¼ cup shredded Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 Belgian endive, leaves separated
  • 1 bunch tender purple kale
  • 1 large head radicchio, leaves torn
  • 1 head treviso
  • 1 handful arugula
  • 1 red pear, cored and sliced
  • ¼ cup shaved Parmesan cheese

Method

Make the Candied Pecans

Line a baking sheet with wax paper. Combine the butter, brown sugar, and salt in a nonstick skillet over medium heat. When the butter has melted, toss in the pecans and cook, tossing occasionally, for about 3 minutes. Transfer to the baking sheet and use two forks to separate the pecans. Set aside to cool.

Make the Vinaigrette

In a large mixing bowl, combine the shallot, mustard, and balsamic vinegar. Slowly drizzle in the olive oil, whisking constantly until well combined. Add the honey and Parmesan and season to taste with salt and pepper.

Add the salad greens and pear slices to the vinaigrette and toss gently to coat with the dressing. Top with Parmesan shavings and candied pecans and serve.

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