|2 tablespoons||unsalted butter|
|2 tablespoons||packed light brown sugar|
|1/2 cup||raw pecans|
|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|
|1 head||endive, separated leaves|
|2||hearts frisee, hand torn|
|1||large radicchio, torn leaves|
|1||red pear, sliced|
|1/4 cup||shaved Parmesan cheese|
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. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
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. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Recipe courtesy Tyler Florence, 2007