Frisée And Endive Salad With Warm Brussels Sprouts And Toasted Pecans

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Ingredients

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 frisée, trimmed and torn into bite-size pieces (4 cups)
  • 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Description

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