Name: Chicory Salad
Yield: 8 servings
Ingredients: 1 cup pecans; ¼ cup sherry vinegar or red wine vinegar; ¼ cup whole grain mustard; 2 tablespoons honey; 1 head of escarole, leaves separated and torn; 1 head of radicchio, leaves separated and torn; ¼ cup thinly sliced chives; Extra-virgin olive oil (for drizzling); Kosher salt, freshly ground pepper

Michael Graydon + Nikole Herriott

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Chicory Salad With Honey-Mustard Vinaigrette

Recipe notes