Last Updated on November 19, 2021
A green salad is always a welcome sight among the various buttery pureed things on the Thanksgiving table. This one brings together a mix of flavors and textures to perk up your palate and bring some brightness to your plate.
- ½ cup pecans
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons apple cider vinegar
- ½ cup extra virgin olive oil
- Kosher salt to taste
- 8 cups mixed chicories and fall greens - try a combination of red leaf lettuce endive, mustard greens, and radicchio - washed and dried
- 1 large Bosc pear
- ½ cup crumbled blue cheese
- Flaky salt for garnish
- Heat the oven to 350°F and place the pecans on a rimmed baking sheet. Toast for 8-10 minutes until they darken by a couple of shades of brown and turn fragrant. Remove from the oven and cool.
- Stir the mustard, honey, and vinegar together in a medium bowl. Slowly whisk in the olive oil to emulsify it with the vinegar mixture. Add a pinch of salt to taste and set aside.
- Tear the lettuces into bite-sized pieces and place in a large salad bowl. Core the pear and cut into thin slices and tuck the slices into the lettuces. Sprinkle the cheese over the salad, followed by the cooled pecans. Drizzle with dressing to taste, dust with flaky salt, and serve.