- For Vinaigrette
- 3 tablespoons white wine vinegar
- 2 teaspoons water
- 1 tablespoon Dijon mustard
- 1/4 cup minced shallot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons olive oil
- For Salad
- 1/4 cup unsalted butter, cut into pieces
- 1 pound Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
- 1/2 cup pecan halves, halved lengthwise
- 1 teaspoon salt
- 6 ounces frisee, trimmed and torn into bite-size pieces
- 3 medium heads Belgian endives, cut crosswise into 1/2-inch slices
- Make vinaigrette: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
- Make salad: Preheat oven to 400 degrees F.
- Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
- Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisee, endive, and enough vinaigrette to coat. Serve immediately.