- 1 cup pecans
- 1/4 cup sherry vinegar or red wine vinegar
- 1/4 cup whole grain mustard
- 2 tablespoons honey
- 1 head of escarole, leaves separated and torn
- 1 head of radicchio, leaves separated and torn
- 1/4 cup thinly sliced chives
- Extra-virgin olive oil (for drizzling)
- Kosher salt, freshly ground pepper
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.
- Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
- Do Ahead
- Pecans can be toasted 1 day ahead. Store airtight at room temperature.
Chicory is a sturdy member of the endive family whose bold taste and texture really stand up to intense flavors. Here it is paired with rich walnuts and sharp Parmesan cheese in a sherry-mustard vinaigrette. You could use arugula instead of chicory here if you prefer. I like to serve this salad before a meaty, belly-warming stew or pasta entrée.