Chef Corbin Tomaszeski shares a bold salad recipe that's easy to make and balances bitter and sweet perfectly. Great for brunch or work at lunch.
2 cups treviso, trimmed
2 cups endive, trimmed
2 cups arugula
1 cup walnuts, toasted
3 tablespoon maple syrup
1/4 teaspoon salt
garnish pomegranate seeds
2 tablespoon dijon mustard
1/2 cup olive oil
3 tablespoon red wine vinegar
1/2 orange, zested and juiced
to taste salt and pepper
Toast walnuts in a frying pan for a few minutes, tossing so they do not burn.
Add maple syrup and swirl around quickly.
Add salt and stir and remove from heat.
Assemble treviso, endive and arugula on a large platter.
Top with walnuts and pomegranates.
For dressing, add mustard to a bowl, slowly add in oil, whisking constantly to emulsify.
Whisk in remaining ingredients, drizzle over salad.
More Holiday Brunch Recipes from Chef Corbin:
Smoked Salmon Strata with Goat Cheese and Leek
Boozy Breakfast Cocktail