Hooray for fall! I don’t like the gloomy weather and rain. But we’ve had some nice sunny, but cool and crisp days that have been absolutely beautiful. But my two favorite things about fall are the beautiful colors (Something I didn’t get for years in Hawaii) and the yummy food!
The leaves are so gorgeous this time of year. It’s a great time for photos, that’s how Sharon got these beautiful engagement photos of us!
But it’s also time for pumpkins, and pears and fantastic fall flavors. Like this salad. I got the basic recipe here, and changed it up slightly with what had on hand.
Fall Salad
Ingredients
serve two for dinner
Candied pecans:
- 2 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1/2 cup raw pecans
Maple-balsamic dressing:
- 1/2 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup (I used extra dark Grade B, so rich!)
- Kosher salt and black pepper
Salad Fixings:
- 8 large romaine leaves torn
- 1/2 cup frisee, hand torn
- 1/cup radicchio, torn leaves
- 1 red pear, sliced
- about 6 TBS creamy goat cheese crumbled
Instructions
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Take off heat and separate pecans (no need to obsessive about it, just spread them out)
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with goat cheese and candied pecans.
UPDATE: I’ve entered this post in the Art You Eat contest!
