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

Fall Salad is a gluten free recipe with 4 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 31g of fat, and a total of 410 calories. It works well as a hor d'oeuvre. A mixture of pecans, pear, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 21 minutes.

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

Olive Oil

Shallot

Equipment you will use

Mixing Bowl

Whisk

Add the maple syrup and season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Maple Syrup

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Ingredients you will need

Candied Pecans

Parmesan

Greens

Maple Syrup

Pear

Equipment you will use

Mixing Bowl

Equipment

Frying Pan

Mixing Bowl

Whisk

Ingredients

Servings:

2teaspoons

balsamic vinegar 1teaspoon

Dijon mustard 1head

endive, separated leaves 2

hearts frisee, hand torn 4servings

Kosher salt and freshly ground black pepper 2Tbsps

packed light brown sugar 2teaspoons

maple syrup 59milliliters

extra-virgin olive oil 59milliliters

shaved Parmesan 1

red pear, sliced 118milliliters

raw pecans 1large

radicchio, torn leaves 1small

shallot, finely diced 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Three Sticks Durell Vineyard Origin Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 50 dollars.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.