FALL FRUIT SALAD
Thanks to the hearty greens, you can assemble the salad ingredients ahead of time—just wait to drizzle with the mustardy vinaigrette until right before serving. Combine 1 (21/2-oz.) head Belgian endive (leaves separated), 2 cups torn radicchio, 1 cup mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together 2 Tbsp. white balsamic vinegar, 2 Tbsp. olive oil, 2 tsp. grainy Dijon mustard, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper until combined. Top salad with 1/4 cup chopped pecans; drizzle with vinaigrette.
SERVES 6 (serving size: 1 cup) Calories 111; Fat 8g (sat 1g, unsat 7g); Protein 1g; Carb 9g; Fiber 2g; Sugars 5g (added sugars 0g); Sodium 208mg; Calc 4% DV; Potassium 4% DV