Endive, Bacon, and Pecan Salad
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INGREDIENTS 3 cups loosely packed Boston lettuce
3 cups loosely packed curly endive
1 medium purple onion, sliced
3/4 cup coarsely chopped pecans, toasted
6 slices bacon
1-1/2 teaspoons brown sugar
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepperCombine first 4 ingredients in a large bowl; set aside.
Cook bacon until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
Add brown sugar, vinegar, salt, and pepper to skillet; cook over low heat until thoroughly heated.
Pour over lettuce; toss gently. Sprinkle with bacon; serve immediately.
Makes 6 servings