Fall Salad

Name: Fall Salad
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 head endive, separated leaves; 2 hearts frisee, hand torn; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps packed light brown sugar; 2 teaspoons maple syrup; 59 milliliters extra-virgin olive oil; 59 milliliters shaved Parmesan; 1 red pear, sliced; 118 milliliters raw pecans; 1 large radicchio, torn leaves; 1 small shallot, finely diced; 2 Tbsps unsalted butter

You can never have too many side dish recipes, so give Fall Salad a try. This recipe serves 4. Watching your figure? This gluten free recipe has 390 calories, 7g of protein, and 30g of fat per serving. From preparation to the plate, this recipe takes approximately 21 minutes. It is perfect for Autumn. A mixture of pecans, parmesan, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Fall Popcorn Balls with Reese’s Pieces: Perfect treat for fall parties, Fall Salad, and Fall Salad.

Instructions

Watch how to make this recipe.

To make the candied pecans, set a nonstick pan over medium heat.

Ingredients you will need

Candied Pecans

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Pecans

Sugar

Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Ingredients you will need

Pecans

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.

Ingredients you will need

Balsamic Vinegar