Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
A sophisticated winter salad combining crisp frisée and endive with warm, roasted Brussels sprouts and toasted pecans, dressed in a tangy mustard vinaigrette. Perfect balance of warm and cool elements with delightful textural contrast.
Ingredients
- •3 tablespoons white-wine vinegar
- •2 tablespoons water
- •1 tablespoon Dijon mustard
- •¼ cup minced shallot
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •6 tablespoons olive oil
- •¼ cup unsalted butter
- •1 lb Brussels sprouts
- •½ cup pecan halves
- •1 teaspoon salt
- •6 oz frisée
- •3 whole Belgian endives
- •
Cooking Instructions
- 1.
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
5 min
- 2.
Preheat oven to 400°F.
5 min
- 3.
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.
15 min
- 4.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.
5 min
