Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

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

For salad

• 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

Preparation

• Make vinaigrette:
• Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Make salad:

1. Preheat oven to 400°F.
2. 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.
3. Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Cook's 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.
• Can add crumbled pancetta and sprinkle the plates with a bit of extra virgin olive oil before serving.

Asian Pear Salad with Pecans

Time: 20 minutes. This salad is all about bold contrasts: crisp pears and pecans with tender frisée, and maple syrup with sharp blue cheese.

Ingredients

• 1/4 cup Champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• 2 to 3 heads frisée (about 12 oz.), ends trimmed and leaves separated
• 2 Asian pears, halved and thinly sliced
• 1 cup pecans, toasted
• 3/4 cup crumbled gorgonzola cheese

Preparation

1. Whisk together first 5 ingredients. 
2. In a large serving bowl, combine frisée, pears, and pecans. 
3. Drizzle dressing over salad and toss well to coat. 
4. Sprinkle cheese on top and give another quick toss.

Note: Nutritional analysis is per serving.