Chicory Salad with Honey-Mustard Vinaigrette

Name: Chicory Salad with Honey-Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 1 cup pecans; 1 1/4 cup sherry vinegar or red wine vinegar; 1 1/4 cup whole grain mustard; 1 2 tablespoons honey; 1 1 head of escarole, leaves separated and torn; 1 1 head of radicchio, leaves separated and torn; 1 1/4 cup thinly sliced chives; 1 Extra-virgin olive oil (for drizzling); 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Bitter chicory leaves meet toasted pecans and a tangy honey-mustard dressing in this sophisticated salad. Escarole and radicchio provide natural depth, while chives add brightness. It's the kind of side dish that makes everything else on your plate taste better.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup pecans
11/4 cup sherry vinegar or red wine vinegar
11/4 cup whole grain mustard
12 tablespoons honey
11 head of escarole, leaves separated and torn
11 head of radicchio, leaves separated and torn
11/4 cup thinly sliced chives
1Extra-virgin olive oil (for drizzling)
1Kosher salt
1freshly ground pepper

Instructions

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.
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.
Pecans can be toasted 1 day ahead. Store airtight at room temperature.

Adapted from josephrmartinez-recipe-dataset.