Lunch: Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Ingredients
3 tablespoons white-wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil
Instructions
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
