Caitlin Bensel
Thanks to the hearty greens, you can assemble the salad ingredients ahead of time—just wait to drizzle with the mustardy vinaigrette until right before serving.
How to Make It
Combine Belgian endive (leaves separated), torn radicchio, mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together white balsamic vinegar, olive oil, grainy Dijon mustard, kosher salt, and black pepper until combined. Top salad with chopped pecans; drizzle with vinaigrette.