Radicchio & Endive Salad with Pecans, Apple & Mandarin Recipe

Heat a small skillet over medium heat. Add the pecans and toast them gently for about 3 to 5 minutes, until they smell fragrant and are lightly browned.

While the pecans cool, chop the endives, radicchio, and apple. Place them in a large serving bowl. Peel and section the mandarin oranges, then add them to the bowl along with the toasted pecans.

Drizzle the dressing over the prepared salad ingredients. Toss everything until the leaves and fruit are thinly coated. You can use all of the dressing for a stronger flavor, or start with half and add more to taste.

Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This chilling time helps the vinegar soften the radicchio and endive leaves and mellow some of their bitter edge.