Recipe from Josh Cross, Oloroso, San Antonio
1/4 cup pecan halves
1/4 cup champagne vinegar
1 tablespoon honey
1 tablespoon chopped shallot
3 ounces (about 1/4 cup) grated Grana Padano or Parmesan cheese
2 tablespoons walnut oil
1/2 cup mild-flavored oil, such as grapeseed or canola
Preheat oven to 400 degrees. Toast pecans on a baking sheet for about 10 to 13 minutes. Check frequently, as they can burn quickly. Cool and coarsely chop. In a blender, purée the pecans with vinegar, honey, shallot, and cheese, then slowly drizzle in oils. Add warm water to thin to desired consistency.
6 handfuls frisée
2 handfuls arugula
10 branches chervil, leaves only (optional)
1 small fennel bulb, thinly sliced
seeds of 1 pomegranate
To serve, combine salad ingredients and toss with vinaigrette. Serves 8.