Radicchio & Endive Salad with Pecans, Apple & Mandarin

Name: Radicchio & Endive Salad with Pecans, Apple & Mandarin
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 piece Apple (1 Fugi apple); ¼ cup Apple Cider Vinegar (¼ cup apple cider vinegar); 3 pieces Belgian Endive (3 Belgian endives); 1 tsp Fennel Seed (1 teaspoon fennel seed); ½ tsp Garlic Powder (½ teaspoon garlic powder); 0 pieces Black Peppercorns (Salt & fresh ground black pepper to taste); ¼ tsp Ground Thyme (1/4 teaspoon ground thyme); 1 tbsp Honey (1 tablespoon honey); 2 pieces Mandarin Oranges (2 mandarin oranges); 3 tbsp Olive Oil (3 tablespoons Olive oil); ½ cup Pecans (½ cup pecans, toasted); 400 g Radicchio (400 grams Radicchio); 1 ½ tbsp Dijon Mustard (1 1/2 tablespoons stone ground mustard)

20 minMediterranean

Servings6

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Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1In a small bowl, combine all of the ingredients for the dressing and mix well.
2Heat a small skillet over medium heat and gently toast the pecans, about 3 to 5 minutes. Chop the endives, radicchio and apple and place in a large serving or mixing bowl.Peel the mandarins, section them out and put them and the pecans with the other ingredients .
3Drizzle desired amount of dressing over all ingredients and toss until salad has a thin coat of dressing over it. I like my salads to have a strong dressing flavor, so if you are the same way, use all of the dressing from the above recipe if you like the flavor to be more subtle, use half and then test out the salad before adding more.Allow salad to sit in the refrigerator at least 30 minutes before serving so that the vinegar (and other liquids) soften the endive and radicchio leaves a little and break down some of the bitter taste.