Charlotte Wedding Planner :: Two for Tuesday

 

Happy Tuesday!!  Being that it’s cooled off and fall is right around the corner (Thursday to be exact!)…we wanted to do a “Two for Tuesday” that was fall inspired.

 

The Perfect Fall Salad ::

Picture of Fall Salad Recipe

 

Ingredients

 

Candied pecans:

  • 2 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • 1/2 cup raw pecans

     

Maple-balsamic dressing:

  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 head endive, separated leaves
  • 2 hearts frisee, hand torn
  • 1 large radicchio, torn leaves
  • 1 red pear, sliced
  • 1/4 cup shaved Parmesan

     

Directions

 

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

 

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

 

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

 

Add any protein and make dinner!

 

And since you’re being good by eating a salad…

 

Cornbread ::

Picture of Cornbread Recipe

 

Ingredients

 

  • 4 strips thick-cut bacon, chopped
  • 2 cups stone-ground cornmeal, white or yellow
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 2 cups milk
  • 2 tablespoons finely chopped chives

     

Directions

 

Heat the oven to 375 degrees F.

 

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

 

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

 

 

Wind Down with…

 

Pinot Noir

2006 Castle Rock Mendocino Pinot Noir ($12)

 

 

Happy cooking…and eating!

 

 

 

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