Autumn Salad with Swirl Bread Croutons
2 Tablespoons Unsalted Butter
2 Tablespoons Packed Light Brown Sugar
1/2 Cup Raw Pecans
1 Small Shallot, finely diced
1 Teaspoon Dijon Mustard
2 Teaspoons Balsamic Vinegar
1/4 Cup Extra-Virgin Olive Oil
2 Teaspoons Maple Syrup
Kosher Salt and Freshly Ground Black Pepper
1 Head Endive, separated leaves
2 Hearts Frisee, hand torn
1 Large Radicchio, torn leaves
1 Red Pear, sliced
1/4 Cup Shaved Parmesan
4-5 Slices Martin’s Cinnamon-Raisin Swirl Potato Bread, stale, cubed
Prepare Candied Pecans: In a nonstick pan over medium heat, cook butter and sugar until melted, stirring frequently. Add pecans, toss to coat, and cook evenly, about 1 minute. Transfer to a baking sheet lined with waxed paper (space out the pecans so they don’t clump together).
Prepare Maple-Balsamic Dressing: Combine shallot, Dijon mustard, and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add maple syrup and season, to taste, with salt and pepper.
Arrange bread cubes on a baking sheet and place in a 300 degree Fahrenheit oven or toaster oven. Toast until golden-brown. Alternately, you can toast full slices in a toaster prior to cubing.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan, Swirl Bread croutons, and candied pecans.
Recipe adapted from: www.foodnetwork.com