Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) extra-virgin olive oil 2 tablespoon(s) Champagne vinegar 1 tablespoon(s) minced shallot 1/2 teaspoon(s) Dijon mustard Salt and pepper 2 head(s) Belgian endive , separated into leaves 4 apricots , pitted and each cut into 8 wedges 1/3 cup(s) pecans , toasted and coarsely chopped 1 bag(s) (5 ounces) mixed baby greens

Instructions Jump to Ingredients ↑

  1. In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend. Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.


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