Radicchio and Endive Salad with Pecan Vinaigrette

• 1 tablespoon Sherry vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1/4 cup pecans
• 1 small head radicchio
• 1 medium Belgian endive

1. Preheat oven to 350F.
2. In a small bowl whisk together vinegar, sugar, salt, and pepper to taste.
3. Whisk in oil in a slow stream.
4. Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes.
5. Immediately stir hot pecans into vinaigrette.
6. Separate radicchio leaves and tear out some of white veins.
7. Divide leaves decoratively between 2 plates (see photograph, above).
8. Discard any discolored outer leaves from endive and cut two 1-inch sections from head.
9. Arrange each section in center of radicchio leaves.
10. Thinly slice remaining endive, discarding core, and sprinkle over salads.
11. Drizzle vinaigrette over salads.

sherry vinegar, sugar, salt, olive oil, pecans, head radicchio, endive

Taken from www.epicurious.com/recipes/food/views/radicchio-and-endive-salad-with-pecan-vinaigrette-101147 (may not work)