Canadian Fall Salad

I’m not sure where this one came from…but its been a crowd pleaser!!

Level: Intermediate

Groceries:

• 2 Tbsp unsalted butter
• 2 Tbsp brown sugar
• 1/2C raw pecans
• 1 small shallot, chopped fine
• 1 tsp dijon mustard
• 2 tsp balsamic vinegar
• 1/4C good olive oil
• 2 tsp maple syrup - there’s that Canadian thing again
• Kosher salt and pepper to taste
• 1 head endive, separated
• 1 package mixed greens
• 1 large radicchio, torn
• 1 red pear, sliced thin
• 1/4C shaved parmesan cheese

How to:

First, make candied pecans as they have to cool. In a non-stick pan melt butter and brown sugar together, add pecans and toss to coat and cook evenly. About 1 minute. Transfer to a sheet tray lined with wax paper and separate.

Prepare salad dressing by combining chopped shallot, dijon, and balsamic vinegar in a large salad bowl. Slowly drizzle in olive oil while whisking to emulsify. Add maple syrup and salt and pepper to taste.

Assemble the salad by combining all the greens and pear slices into large salad bowl, tossing to coat. Top with parmesan and candied pecans.

Nice accompaniment to the Canadian Blue Salmon!