Winter Greens Salad

Putting the salad into the oven and lightly wilting it just before serving makes the flavors more intense and the texture more inviting.

Serve this with a roasted pork with mustard nd roasted brussels sprouts, shallots and garlic.

Ingredients:
1 T bourbon
3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices
3/4 cup pecan halves
kosher salt
3/4 cup extra virgin olive oil
3 T cider vinegar
freshly cracked black pepper
2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried
1 head arugula leaves, washed and dried
1 head chicory, stems removed, washed and dried
1 head escarole leaves, torn into bite-size pieces, washed and dried
2 heads endive, bottoms removed and the leaves halved lengthwise

Preparing the apples:
Preheat the oven to 300 degrees F.

In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.

Preparing the dressing:
In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixtue. Stir in the cider vinegar and some black pepper. Set aside.

When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter. Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Leave excess bourbon behind in the bowl as you top the salad with the apples. Serve immediately.