Mixed Green Salad With Dried Plums and Toasted Pecans

Ingredients

• 1 teaspoon sherry vinegar
• 1 teaspoon honey
• 1/4 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups chopped escarole
• 2 cups chopped romaine lettuce
• 1 cup pitted prunes, chopped
• 1/4 cup chopped pecans, toasted

Preparation

1. To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.

2. Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.