Chicory salad with honey-mustard vinaigrette

Indulge in the delightful flavors of chicory salad with a tantalizing honey-mustard vinaigrette. A perfect balance of sweet and tangy for your taste buds.

Ingredients:

• 1 cup pecans
• 1/4 cup sherry vinegar or red wine vinegar
• 1/4 cup whole grain mustard
• 2 tablespoons honey
• 1 head of escarole, leaves separated and torn
• 1 head of radicchio, leaves separated and torn
• 1/4 cup thinly sliced chives
• Extra-virgin olive oil (for drizzling)
• Kosher salt, freshly ground pepper

Instructions:

1. Preheat the oven to 350°F. Place pecans on a baking sheet with edges and bake, stirring once, until slightly browned and aromatic, for 6 to 8 minutes. Allow them to cool; then crush or roughly chop them.
2. Mix vinegar, mustard, and honey in a large bowl until well combined. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, sprinkle with salt and a generous amount of pepper, and mix well. Sprinkle the remaining pecans on top of the salad.
3. You can toast the pecans one day in advance. Keep them sealed in an airtight container at room temperature.

Summary:

• Calories: 953 kcal
• Fat: 80 g
• Protein: 14 g
• Carbs: 60 g
• Potassium: 1033 mg
• Magnesium: 177 mg