Radicchio and Endive Salad with Pecan Vinaigrette

Ingredients

• 1 medium belgian endive 
• 3 tablespoons olive oil 
• 0.3 cup pecans 
• 1 small head radicchio thinly 
• 0.3 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 1 teaspoon sugar 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F.
2. In a small bowl whisk together vinegar, sugar, salt, and pepper to taste.
3. Whisk in oil in a slow stream.Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes. Immediately stir hot pecans into vinaigrette.
4. Separate radicchio leaves and tear out some of white veins. Divide leaves decoratively between 2 plates (see photograph, above). Discard any discolored outer leaves from endive and cut two 1-inch sections from head. Arrange each section in center of radicchio leaves. Thinly slice remaining endive, discarding core, and sprinkle over salads.
5. Drizzle vinaigrette over salads.