Active Time

　　45 min

　　Total Time

　　45 min

　　

Ingredients

Makes 6 servings

　　3 tablespoons white-wine vinegar

　　2 tablespoons 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

1/2 stick (1/4 cup) unsalted butter, cut into pieces

　　1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)

　　1/2 cup pecan halves, halved lengthwise

　　1 teaspoon salt

　　6 oz frisée, trimmed and torn into bite-size pieces (4 cups)

　　3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

　　

Make vinaigrette:

Step 1

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

　　

Make salad:

Step 2

Preheat oven to 400°F.

　　

Step 3

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.

　　

Step 4

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

　　Cooks' notes:

　　Vinaigrette can be made 2 hours ahead and kept at room temperature.

　　Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.