Chicory Salad with Honey Mustard Dressing

Chicory Salad with Honey Mustard Dressing

Posted by:

Jacobsen Salt Co.

Posted on:

Nov 14, 2019

  • 1 cup pecans
  • ¼ cup sherry vinegar or red wine vinegar
  • ¼ cup stone ground mustard or Dijon mustard
  • 2 Tbsp Raw Wildflower Honey
  • 1 head of escarole, leaves separated and torn
  • 1 head of radicchio, leaves separated and torn
  • ¼ cup thinly sliced chives
  • Extra-virgin olive oil (for drizzling)
  • Pure Kosher Sea Salt
  • Tellicherry Peppercorns

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Raw Wildflower Honey-image

Raw Wildflower Honey


Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Sourced Tellicherry Peppercorn Grinder-image

Sourced Tellicherry Peppercorn Grinder


Crisp, fresh and colorful, this salad balances out some of those starchier sides you may pass around the Thanksgiving table this year. We recommend making extra honey mustard dressing to have on hand for when you're feeling fancy.

Serves 4-6


    Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.

    Whisk vinegar, mustard, and raw honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with kosher salt and lots of pepper, and toss to coat. Top salad with remaining pecans.