Crisp Endive and Pear Salad with Sweet Maple-Glazed Pecans

1. Prepare Parchment Paper

Start by preparing a flat plate with a sheet of parchment paper. This will be used later to cool the candied pecans.

2. Toast Pecans

Preheat a heavy-bottomed pan, preferably cast iron, over medium heat. Once the pan is hot, add the pecan halves and toast them for about 5 minutes, stirring occasionally until they start to turn a light golden brown and give off a nutty aroma.

3. Caramelize Pecans

Drizzle about 2 teaspoons of vegetable oil over the toasted pecans and sprinkle with a scant 0.25 teaspoon of salt. Stir to coat them evenly. Pour in 0.25 cup of pure maple syrup and cook, stirring constantly, until the syrup bubbles and begins to caramelize, which should take about 30 seconds. The syrup should form a glossy, crunchy coating around the pecans. Transfer the pecans to the parchment-lined plate and let them cool completely. If you're in a hurry, you can pop them in the fridge to speed up the cooling process.

4. Prepare Salad Ingredients

While the pecans are cooling, slice the Belgian endives into 1/2-inch slices and the pear into thin, bite-size pieces. In a large bowl, combine the sliced endives and pear.

5. Dress the Salad

Drizzle with 3 tablespoons of grapeseed oil and 2 teaspoons of white balsamic vinegar. Toss everything together gently with tongs, making sure the ingredients are well mixed and lightly coated with the dressing.

6. Serve the Salad

Serve the salad on individual plates, topping each portion with a generous handful of the sweet maple-glazed pecans. Enjoy the delightful combination of crisp endive, juicy pear, and crunchy, sweet pecans!