Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Name: Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Yield: 4 servings
Ingredients: 1 3 tablespoons white-wine vinegar; 1 2 tablespoons water; 1 1 tablespoon Dijon mustard; 1 1/4 cup minced shallot; 1 1/2 teaspoon salt; 1 1/4 teaspoon black pepper; 1 6 tablespoons olive oil; 1 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large); 1 1/2 cup pecan halves, halved lengthwise; 1 1 teaspoon salt; 1 6 oz frisée, trimmed and torn into bite-size pieces (4 cups); 1 3 Belgian endives (1 lb); 1 cut crosswise into 1/2-inch slices

From the kitchen of Carly

Bitter greens meet crispy roasted Brussels sprouts and toasted pecans in this warm salad. A sharp Dijon vinaigrette cuts through the caramelized edges and nutty richness, making it substantial enough for lunch or a elegant side.

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

Ingredients

4 servings

13 tablespoons white-wine vinegar
12 tablespoons water
11 tablespoon Dijon mustard
11/4 cup minced shallot
11/2 teaspoon salt
11/4 teaspoon black pepper
16 tablespoons olive oil
11/2 stick (1/4 cup) unsalted butter, cut into pieces
11 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
11/2 cup pecan halves, halved lengthwise
11 teaspoon salt
16 oz frisée, trimmed and torn into bite-size pieces (4 cups)
13 Belgian endives (1 lb)
1cut crosswise into 1/2-inch slices

Instructions

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Preheat oven to 400°F.
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.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.