Fall Salad | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1/2 cup raw pecans
• 1 small shallot, finely diced
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons maple syrup
• Kosher salt and freshly ground black pepper
• 1 head endive, separated leaves
• 2 hearts frisee, hand torn
• 1 large radicchio, torn leaves
• 1 red pear, sliced
• 1/4 cup shaved Parmesan