INGREDIENTS
2
Hearts frisee
1
head Endive, leaves
1
Pear, red
1
Radicchio, large leaves
1
Shallot, small
2 tsp
Balsamic vinegar
1 tsp
Dijon mustard
2 tsp
Maple syrup
2 tbsp
Brown sugar, packed light
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil, extra-virgin
1/2 cup
Pecans, raw
2 tbsp
Butter, unsalted
1/4 cup
Parmesan