Fall salad

1

Ingredients

  • For the candied pecans:

  • 2 tbsp unsalted butter
  • 2 tbsp packed light brown sugar
  • 50g raw pecans
  • For maple-balsamic dressing:
  • 1 small shallot, finely diced
  • 1 tsp Dijon mustard
  • 2 tsp balsamic vinegar
  • 60ml extra-virgin olive oil
  • 2 tsp maple syrup
  • Salt and freshly ground black pepper
  • 1 head chicory, separated leaves
  • 2 hearts frisee, hand torn
  • 1 large radicchio, torn leaves
  • 1 red pear, sliced
  • 25g shaved Parmesan

Use imperial measurements

Method

How to make Fall salad

1) 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.

2) 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.

3) 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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