Frisée, Fennel & Pear Salad

For the pecans:

• 1 cup pecans
• 2 tbsps maple syrup
• 1 tsp Aleppo pepper (or chili flakes)
• pinch of chili powder
• pinch of cinnamon

For the salad:

• 2 tbsps lemon juice (fresh)
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 2 tsps honey
• 1/3 cup extra virgin olive oil
• kosher salt & black pepper, to taste
• 1 bunch frisée
• 1 bulb fennel, cored and thinly sliced
• 2 bosc pears, sliced thin
• 3 oz blue cheese (crumbled or grated)

For the pecans:

1. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.
2. During the last minute, drizzle with a little bit of extra virgin olive oil and a pinch of sea salt and turn off the heat. Let them cool out of the skillet and on a plate. Roughly chop or leave them whole and set them aside.

For the salad:

1. In a jar or bowl, combine the lemon juice, vinegar, mustard and honey. Start whisking while slowly drizzling in the oil. Keep whisking until fully incorporated and emulsified. Season with salt and pepper.
2. Place the frisée and fennel in a large salad bowl. Add some of the dressing and toss to combine. Add the pear, pecans and blue cheese and toss gently to combine. Add more dressing as needed. Serve and enjoy!

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