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Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons packed light brown sugar; 1/2 cup raw pecans; 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; 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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INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
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
1 head endive separated leaves
2 hearts frisee hand torn
1 large radicchio torn leaves
1 red pear sliced
1/4 cup shaved Parmesan

INSTRUCTIONS

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Fall Salad

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
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
1 head endive separated leaves
2 hearts frisee hand torn
1 large radicchio torn leaves
1 red pear sliced
1/4 cup shaved Parmesan

Directions Watch how to make this recipe. 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. Recipe courtesy of Tyler Florence, 2007 CATEGORIES:

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Nutrition

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Serving Size: 1 recipe (196g)
Recipe Makes: 1

Calories: 1146
Calories from Fat: 1048 (91%)

Amt Per Serving		% DV

	Total Fat 116.5g	155 %
	Saturated Fat 25.4g	127 %
	Monounsaturated Fat 67.7g
	Polyunsanturated Fat 18.4g
Cholesterol 61.1mg		19 %
Sodium 2395.4mg		83 %
Potassium 342mg		9 %
Total Carbohydrate 28.7g		8 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 23.3g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1146

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