- 6
- 10 mins
- 15 mins
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Ingredients
- 1/2 cup (125 ml) pecan halves
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 ml) brown sugar
- 1 teaspoon (5 ml) maple syrup
- 1/4 teaspoon (1 ml) salt
- 1 small head radicchio
- 10 ounces (284 g) bag baby spinach, about 7 cups (1.75 L) when loosened
Preparation
Step 1
Heat pecans, stirring occasionally, in a small dry frying pan set over medium-low heat until fragrant and toasted, about 5 minutes. Meanwhile, in a small bowl, whisk oil with vinegar, sugar, syrup and salt. When pecans are toasted, set aside half to sprinkle un-chopped, over salad. Coarsely chop remaining pecans and stir while warm into vinaigrette.
Shred or tear radicchio into small bite-size pieces. Combine with spinach in a large salad bowl. Radicchio and spinach should measure about 8 cups (2 L) in total. Spoon warm dressing over top and then toss until leaves glisten. Sprinkle with pecan halves. Serve right away in individual salad bowls.