Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Photo by Richard Gerhard Jung

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 tablespoons water
  • ½ cup pecan halves
  • ¼ cup unsalted butter
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • + 6 more ingredients
    • ¼ cup shallot
    • 6 ounces frisée
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 Belgian endives (1 lb)
    • 1 pound Brussels sprouts (preferably small)

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. Ar...

View full recipe at Epicurious

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