Brussels Sprouts Salad

Vinaigrette
3 tbs white wine vinegar
2 tbs water
1 tbs Dijon mustard
1/4 c shallot, minced
1/2 tsp salt
1/4 tsp black pepper
6 tbs olive oil
Salad
1/4 c

[2 oz]

 unsalted butter, melted
1 lb Brussels sprouts, trimmed and halved or quartered lengthwise
1/2 c pecan halves, halved lengthwise
1 tsp salt
4 c

[6 oz]

 frisée, trimmed and torn into bite-size pieces
3

[1 lb]

 Belgian endives, cut crosswise into half-inch slices
Vinaigrette
6 tbs white wine vinegar
1/4 c water
2 tbs Dijon mustard
1/2 c shallot, minced
1 tsp salt
1/2 tsp black pepper
3/4 c olive oil
Salad
1/2 c

[4 oz]

 unsalted butter, melted
2 lb Brussels sprouts, trimmed and halved or quartered lengthwise
1 c pecan halves, halved lengthwise
2 tsp salt
8 c

[12 oz]

 frisée, trimmed and torn into bite-size pieces
6

[2 lb]

 Belgian endives, cut crosswise into half-inch slices

Veggies

directions

Brussels Sprouts Salad

vinaigrette: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Salad: Toss together melted butter, sprouts, pecans and salt then spread in a large shallow baking pan. Make sure that sprouts are arranged cut-side down, and in one layer. Roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.

Transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Making ahead: Vinaigrette can be made 2 hours ahead and kept at room temperature. Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.