Maple Candied Walnut, Endive and Treviso Salad

Maple Candied Walnut, Endive and Treviso Salad

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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.

Ingredients

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

Preparation

  1. Toast walnuts in a frying pan for a few minutes, tossing so they do not burn.
  2. Add maple syrup and swirl around quickly.
  3. Add salt and stir and remove from heat. 
  4. Assemble treviso, endive and arugula on a large platter.
  5. Top with walnuts and pomegranates.
  6. For dressing, add mustard to a bowl, slowly add in oil, whisking constantly to emulsify.
  7. 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