Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

ingredients

• vinaigrette
• 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
• 1/3 cup olive oil
• salad
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  2/3 stick whipped butter
  1/2 stick hydrogenated fat
  1/2 stick margarine
  1/3 stick olive oil
• 1 pound Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
• 1/2 cup pecan halves, halved lengthwise
• 1 teaspoon salt
• 3/4 cup frisé,e, trimmed and torn into bite-size pieces (1 quart)
• 3 Belgian endives (1 pound), cut crosswise into 0.5 inch slices

directions

Make vinaigrette:

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Make salad:

Preheat oven to 400 degrees.

Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 14 minutes.

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisé,e, endive, and enough vinaigrette to coat. Serve immediately.

Cooks' notes:

Vinaigrette can be made 2 hours ahead and kept at room temperature.

Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400 degrees oven until hot, about 5 minutes.