4 tablespoons small pecan pieces
1/4 cup pecan oil
2 tablespoons red miso
2 teaspoons honey
1/4 cup rice wine vinegar
Juice of 1/2 lemon
1 teaspoon Shichimi pepper or chili flakes
Salt and pepper to taste
Frisee, escarole or radicchio
Roasted Delicata or butternut squash
- Combine miso, honey and vinegar.
- Drizzle in oil while whisking to emulsify.
- Combine remaining ingredients to form salad base and toss with the miso dressing.