Winter greens salad with buttermilk dressing recipe

Ingredients

• 1 cup pecans, coarsely chopped
• ⅔ cup buttermilk
• 1 Tbsp fresh lemon juice
• 1 Tbsp finely chopped tarragon
• 1 Tbsp finely chopped chives
• 1 tsp finely grated garlic
• 1 cup extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 8 oz Belgian and curly endive, chopped (4 cups)
• 6 cups lightly packed arugula or spinach (4 oz)
• 6 cups lightly packed baby kale (5 oz)
• ½ cup thinly sliced scallions

1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 10 minutes, until golden. Let cool.
2. In a small bowl, whisk the buttermilk with the lemon juice, tarragon, chives and garlic. While whisking constantly, slowly drizzle in the olive oil and season with salt and pepper.
3. In a large bowl, combine the endive, arugula, kale and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the pecans and serve with the remaining dressing at the table.