Servings: 6
Preheat: 400°
Prep Time: 45 min
Source: Gourmet | November 2002
Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.
Ingredients
Vinaigrette
3 Tbsp white-wine vinegar
2 Tbsp water
1 Tbsp Dijon mustard
1/4 cup minced shallot
1/2 tsp salt
1/4 tsp black pepper
6 Tbsp olive oil
Salad
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 tsp salt
6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb), cut crosswise into 1/2″” slices
Directions
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Preheat oven to 400°F.
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, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.