Chicory Salad with Honey-Mustard Vinaigrette
A sophisticated salad featuring crisp escarole and radicchio, topped with toasted pecans and dressed in a tangy honey-mustard vinaigrette. The combination of bitter greens and sweet-savory dressing creates a perfectly balanced dish.
4 servings
13 min
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Ingredients
- •1 cup pecans
- •¼ cup sherry vinegar or red wine vinegar
- •¼ cup whole grain mustard
- •2 tablespoons honey
- •1 head escarole
- •1 head radicchio
- •¼ cup chives
- •2 tablespoons Extra-virgin olive oil
- •to taste Kosher salt
- •to taste black pepper
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
8 min
- 2.
Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
5 min
- 3.
Pecans can be toasted 1 day ahead. Store airtight at room temperature.
