Radicchio & Endive Salad with Pecans, Apple & Mandarin

3 steps · 45 min total

1. 01

   Make the Dressing

   In a small bowl, whisk together the apple cider vinegar, honey, mustard, olive oil, fennel seed, garlic powder, salt, and ground pepper until well combined.
2. 02

   Toast Pecans and Prep Salad

   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.

3. 03

   Dress and Chill the Salad

   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.