Winter Salad
Winter salad is full of flavour and hearty leafy veggies like radicchio. It’s a play off the fall salad I made back in September, yet it brings a hearty and winter feel to the salad. Okay, let’s get cooking!
Servings: 4 people
Ingredients
- triple lettuce variety
- medium radicchio
- large pear
- 1/2 cup candied pecans
- 1 shallot
- 1 teaspoon of dijon mustard
- 2 teaspoons of balsamic vinegar
- 1/4 cup of grape seed oil
- 2 tablespoons of agave
- salt to taste
Instructions
- Next, let’s make the dressing. Chop the shallot into fine pieces and then whisk the dijon mustard, balsamic vinegar, oil, agave and salt together. Mix well and set aside.
- Slice and cut the pear and make the candied pecans. These can be made ahead of time – they’ll last in an airtight container in the fridge for about a month. The one thing to remember, though, is not to serve the salad with hot pecans. If needed (there are times where I forget to make them) then just add to a dish on the side and add them to your portion of the salad individually.
- Mix everything together and toss – then you’er done!
- This winter salad won’t keep to long if your triple lettuce is delicate, so be sure to only dress as much as you think you’ll be eating. It’s so good, though. The pear and pecans are a wonderful sweet touch.
