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Bitter Green Salad with Maple Balsamic Dressing

Bitter Green Salad with Maple Balsamic Dressing
Candied Pepitas
• 1/4 C butter
• 1/4 C packed light brown sugar
• 1 cup raw pepita
Maple-balsamic dressing
• 2 small shallot, finely diced
• 4 teaspoon Dijon mustard
• 3 Tbsp balsamic vinegar
• 1 cup extra-virgin olive oil
• 3 Tbsp maple syrup
• Kosher salt and freshly ground black pepper
• 4 head endive, separated leaves
• 8 hearts frisee, hand torn
• 1 large radicchio, torn leaves
• 4 red pear, sliced
• 1 cup shaved Parmesan

To make the candied pepitas, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pepita and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with parchment paper (use 2 forks to separate pepitas) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pepita.

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