Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Name: Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams Belgian endives , cut crosswise into 1/2-inch slices; 0 teaspoons black pepper; 454 grams Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large); 1 Tbsp Dijon mustard; 946 milliliters oz frisée, trimmed and torn into bite-size pieces; 6 Tbsps olive oil; 118 milliliters pecan halves, halved lengthwise; 1 teaspoon salt; 59 milliliters minced shallot; 59 milliliters 1/2 stick unsalted butter, cut into pieces; 2 Tbsps water; 3 Tbsps white-wine vinegar

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans might be just the side dish you are searching for. This recipe serves 6. One serving contains 305 calories, 5g of protein, and 28g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of belgian endives, salt, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Ingredients you will need

Mustard

Shallot

Vinegar

Pepper

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 400°F.

Equipment you will use

Oven

Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.

Ingredients you will need

Sprouts

Butter

Pecans

Nuts

Salt

Equipment you will use

Baking Pan

Oven

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat.

Ingredients you will need

Vinaigrette

Sprouts

Endive

Nuts

Equipment you will use

Whisk

Bowl

Serve immediately.

Vinaigrette can be made 2 hours ahead and kept at room temperature.Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.

Ingredients you will need

Brussels Sprouts