5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.00 avg. rating (80% score) - 1 vote

Autumn Salad with Swirl Bread Croutons

20 Min Total Serves 4
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Ingredients
Candied Pecans:
2
Tablespoons Unsalted Butter
2
Tablespoons Packed Light Brown Sugar
1/2
Cup Raw Pecans
Maple-balsamic dressing:
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
Salad:
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 Butter Bread, stale, cubed
Directions
  1. 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).

  2. 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.

  3. 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.

  4. 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

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