| Radicchio and Mixed Greens with Pecans | ||||||
| I adapted this from Epicurious, but Rich really sassed up the dressing. I pre-make the dressing and refrigerate it in a cruet until ready to serve. | ||||||
| Ingredients: Radicchio A bag of mixed salad greens 1/4 cup chopped pecans, toasted for 5 minutes at 350º Dressing |
Directions: In a small bowl, whisk together vinegar, honey, herbs, shallot and garlic, salt and pepper to taste. Whisk in oil in a steady stream until done and dressing is emulsified. Peel a nice handful of radicchio leaves and rinse. Chop pieces and toss with the other greens. Divide up among two plates. Sprinkle the pecans on the salad. Drizzle the dressing and serve. |
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