1 small head of radicchio, cored, leaves separated and torn
3 ounces (4 lightly packed cups) frisee (or a mix of other fall baby greens such as baby kale, arugula, spinach)
1 Asian pear, cored and thinly sliced
1 red Bartlett pear, cored and thinly sliced
¾ C pecan pieces
2 t unsalted butter
1 ½ T sherry vinegar, or pear-infused vinegar
¼ t sugar
2 T walnut oil
2 T good olive oil
Salt and pepper
Combine the salad greens and pear slices in a large salad bowl. Put the pecan pieces in small skillet and toast over medium heat until light browned. Shake the skillet often to ensure the nuts are toasting evenly. Remove from heat and transfer right away to a small bowl. Add the butter and ¼ teaspoon of salt and mix well until butter is melted and absorbed by the nuts. In another small mixing bowl, whisk together the vinegar, sugar and ¼ teaspoon of sea salt. Slowly whisk in the oils until well-combined.
Toss the salad with just enough dressing to coat. Add the nuts, toss again and serve. Serves 4.