Name: Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 3 tablespoons white-wine vinegar; 2 tablespoons water; 1 tablespoon Dijon mustard; 1/4 cup minced shallot; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 tablespoons olive oil; 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large); 1/2 cup pecan halves, halved lengthwise; 1 teaspoon salt; 6 oz frisée, trimmed and torn into bite-size pieces (4 cups); 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

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Frisée and Endive Salad with Warm Brussels Sprouts and Toasted PecansRichard Gerhard Jung

Cooks' notes:

Vinaigrette can be made 2 hours ahead and kept at room temperature.

Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.

Recipe notes

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