Fall salad

  • Preparation Time20 mins
  • Cooking Time1 mins
  • Serves4
  • DifficultyEasy

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 endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
25g shaved Parmesan
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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