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Fall Salad

Tyler Florence
  • 21 minutes
  • Serves 4

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