Recipe of the Week: Fall Salad with Maple Balsamic Dressing

I came across this Fall salad recently and immediately put it on my Harvest Dinner Menu scheduled for early October. Thank you Tyler Florence!

Enjoy!
Stacy

Fall Salad with Maple Balsamic Dressing
Adapted from Tyler Florence

Ingredients:

Candied Nuts:

2 tablespoons unsalted butter

2 tablespoons packed light brown sugar

1/2 cup raw pecans (you could also use hazelnuts)

Maple-balsamic dressing:

1 small shallot, finely diced

1 teaspoon Dijon mustard

2 teaspoons balsamic vinegar

1/4 cup extra-virgin olive oil

2 teaspoons maple syrup

Kosher salt and freshly ground black pepper

Salad:

Mixed Greens, including endive, frisee, radicchio and romaine

1 red pear, sliced

1/4 cup shaved Parmesan

Directions:

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.

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

3. 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 (choose to do this in my food processor). Add the maple syrup and season, to taste, with salt and pepper.

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