Escarole and Radicchio Salad with Honey-Mustard Vinaigrette

bon appétit salad thanksgiving pecan fall mustard escarole radicchio quick & easy vegetarian wheat/gluten-free

Andy Baraghani

8 servings

Source

Ingredients

1 cup pecans

1/4 cup sherry vinegar or red wine vinegar

1/4 cup whole grain mustard

2 tablespoons honey

1 head of escarole, leaves separated and torn

1 head of radicchio, leaves separated and torn

1/4 cup thinly sliced chives

Extra-virgin olive oil (for drizzling)

Kosher salt, freshly ground pepper

Method

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.