Fall Salad Recipe

What you need For the Candied pecans:
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans

What you need for Maple-balsamic dressing:
small shallot
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive
separated leaves
2 hearts frisee
1 large radicchio
1 red pear
1/4 cup shaved Parmesan

What you need to do
Candied Pecans
First thing you need to do is set a pan over medium heat and then add the butter & sugar & once it has melted toss in the pecans and just keep on tossing everything. Make sure to coat and cook everything evenly for about 1 minute. Then Transfer everything to a tray lined with waxed paper while you make the salad.

Dressing
Next, you want to mix the chopped shallot, Dijon and the balsamic vinegar together in a bowl. Then drizzle the olive oil in slowly while you are whisking it to emulsify it and then add maple syrup and add salt and pepper to taste.

Put the salad together by tossing greens and pear slices in a bowl with the maple-balsamic dressing and top with shaved Parmesan and candied pecans.