FRISSEE & ENDIVE SALAD w/WARM BR. SPROUTS

By BobD

Ingredients

• 6 SERVINGS
• FRISEE AND ENDIVE SALAD WITH WARM BRUSSELS SPROUTS AND TOASTED PECANS
• FOR VINAIGRETTE
• 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 frisee trimmed and torn into bite-size pieces (4 cups)
• 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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:

Preheat oven to 400F.

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.

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisee, endive, and enough vinaigrette to coat.

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.