Featuring Wolf dehydration mode

Makes: 4-6 Servings

INGREDIENTS:

● 1 head romaine or 1 bunch of kale, trimmed torn into bite sized pieces
● 1 small head radicchio halved
● 1 tbsp white balsamic vinegar
● Olive oil
● 2 balls burrata 8 oz/ball
● 2 pears, firm but ripe, sliced, skin on
● 2 fuyu persimmons, peeled and cut into quarters
● ½ cup pomegranate seeds

CANDIED PECAN INGREDIENTS:
● 1 cup pecans
● ½ tbsp olive oil
● 1 tbsp light brown sugar
● ½ tsp ground cinnamon
● ½ tsp paprika
● ¼ tsp ground nutmeg
● Tiny pinch cayenne pepper
● Tiny pinch ground cloves

SALAD DRESSING INGREDIENTS:
● 3 tbsp maple syrup
● 4 tbsp apple cider vinegar
● 2 tbsp grainy mustard
● ½ cup olive oil
● Salt and pepper

DIRECTIONS:

To make the pecans, toss nuts and ingredients in a bowl. Place on lined baking sheet and roast at 325°F for 15 minutes. Alternatively, place all ingredients in non-stick pan and stir continuously until sugar is melted and nuts are coated. Immediately move to a piece of parchment to cool.
Dehydrate half of the pear slices by placing on wire rack in 185°F oven convection for 2-3 hours. Store in an airtight container if not using right away. Drizzle radicchio halves with olive oil and white balsamic. Place flat side down on charbroiler and allow to char for 2-3 minutes per side. Remove and cool. Rough chop for salad and mix with romaine or kale.
Make dressing by combining maple syrup, cider vinegar, grainy mustard and whisk in olive oil to emulsify. Season with salt and pepper to taste. Build salad by tossing greens in half of the dressing. Place on serving plates or large platter and top with all pear slices, persimmons, toasted nuts, pom seeds, and burrata (either left whole or torn). Drizzle with additional dressing and cracked black pepper.