Warm Salad Of Autumn Greens With Plum Vinaigrette

1. 1

   Up to one week ahead:

2. 2

   In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.

3. 3

   Up to four days ahead:

4. 4

   Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisee or escarole.

5. 5

   Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.

6. 6

   Just before serving:

7. 7

   Bring the dressing to room temperature. In a very large saute pan (preferably nonstick), heat about 1 Tbs. of the olive oil over medium-high heat and add one-third of the greens, one-third of the nuts, and a bit of salt and pepper.

8. 8

   Saute 1 to 2 min., stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter.

9. 9

   Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to saute.

* Per serving · 4 servings · Values may vary.