Fall Festive Chicory Salad with a Herby Mustard Dressing
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes8
minutesThis salad is always a hit when served at a dinner party between October and December. I love to buy the fresh and local Chicories from the Farmer’s Market. I love the beautiful hues of the leaves and how it looks tossed in a salad with crunchy, fresh fennel, sweet persimmon, delicious pecans, pomegranate seeds and mustard dressing. It is a taste explosion in your mouth. We eat salad after the main coarse so this is wonderful when served with fresh warm bread or even some savory cheeses. It is a beautiful salad that is robust with all the flavors and colors.
Ingredients
1 pomegranate, halved, seeded removed and set aside
1 cup pecans, toasted
1/4 cup sherry vinegar
1/4 cup whole grain mustard
1-2 tablespoons Dijon
2 Tablespoons honey
1 fennel bulb, stalk removed, cut in half and thinly sliced
1 persimmon, stem removed and thinly sliced
Several heads of radicchio(different colors) leaves separated and torn
Fresh Thyme and Chives
Extra virgin olive oil
Salt and Fresh ground pepper
Directions
- Preheat oven to 350. On a rimmed baking sheet, toast the pecans in the oven for 6-8 minutes- tossing once. Let cool and crush or coarsely chop. I place the cold nuts in a zip locked bag and using a rolling pin or large can, crush the nuts.
- In a jar with a tight fitting lid, add the vinegar, mustards, honey and place the lid back on-Shake well. Season to taste with salt and Fresh ground pepper. Place the lid back on and give a good shake. Remove the lid and add some fresh Thyme leaves and snipped Chives. Place lid back on, and give another good shake.
- Place the rest of the ingredients except 1/2 the pecans and the pomegranate seeds (set the pomegranate seeds near by) in a large serving bowl.
- Sprinkle the salad with more snipped chives and Thyme leaves. Pour the dressing over the salad and toss lightly in hopes it evenly distributes around the salad. Garnish with more nuts, fresh herbs, and salt and fresh ground pepper.
