Salad with Apples, Pecans & Blue Cheese

Serves: 6

1 teaspoon plus ¼ cup olive oil

½ cup pecans

2 tablespoons sugar

¾ teaspoon salt

2 tablespoons sherry vinegar

1 small shallot, minced

¼ teaspoon black pepper

4 cups torn escarole

1 small head radicchio, torn to bite-size pieces (2 cups)

2 cups frisée, torn

2 red apples, cut into ¼” wedges

6 ounces blue cheese, crumbled

In a small skillet, heat 1 teaspoon oil over low heat. Add pecans and sugar. Cook, stirring until sugar melts and turns amber and pecans are crisp and coated, about 5 minutes. Transfer to bowl. Sprinkle with ¼ teaspoon salt.

In a large bowl, whisk together the vinegar, remaining ¼ cup oil, shallot, remaining salt and pepper.

Add escarole, radicchio, frisée and apples. Toss well. Top with cheese and pecans.

311 Calories

25 Fat

17 Carbohydrates

3.5 Fiber

8 Protein