Grilled Chicory Salad with Warm Cane Syrup-Coffee Vinaigrette
 
Makes 6 servings
Ingredients
For Grilled Chicory Salad:
  • 2 cups 1-inch-cubed peeled sweet potato (about 1 medium potato)
  • 6 tablespoons vegetable oil, divided
  • 1½ teaspoons Creole seasoning*, divided
  • ¾ cup chopped pecans*
  • 1 large head radicchio, quartered
  • 2 heads Belgian endive, halved
  • ½ small head escarole (about ¾ pound)
  • ¼ teaspoon kosher salt
  • 2 oranges, peeled and sectioned
  • 1 (4-ounce) container crumbled goat cheese
  • Warm Cane Syrup-Coffee Vinaigrette (recipe below)
  • 2 tablespoons chopped fresh parsley
For Warm Cane Syrup-Coffee Vinaigrette:
  • ¼ cup cane syrup**
  • ¼ cup brewed chicory coffee
  • 2 tablespoons Creole mustard
  • 2 teaspoons vegetable oil
  • ¼ teaspoon kosher salt
Instructions
For Grilled Chicory Salad:
  1. Preheat oven to 375°.
  2. On a rimmed baking sheet, toss together potato, 1 tablespoon oil, and 1 teaspoon Creole seasoning.
  3. Bake until almost tender, about 20 minutes, stirring halfway through baking. In a small bowl, toss together pecans, 1 tablespoon oil, and remaining ½ teaspoon Creole seasoning. Spoon pecans onto potatoes. Bake until potatoes are tender and pecans are toasted, 6 to 8 minutes more.
  4. Meanwhile, heat a large cast-iron grill pan over medium heat.
  5. Brush 2 tablespoons oil onto cut sides of radicchio and endive. Brush remaining 2 tablespoons oil all over escarole. Place radicchio and endive, cut side down, on pan. Cook until grill marks form, about 2 minutes. Remove from pan. Add escarole to pan. Cook until escarole begins to char and slightly wilts, about 2 minutes. Cut grilled radicchio, endive, and escarole into 2-inch pieces.
  6. Arrange grilled greens on a serving platter, and sprinkle with salt. Top with potato mixture, orange sections, and cheese. Drizzle Warm Cane Syrup-Coffee Vinaigrette over salad. Sprinkle with parsley. Serve immediately.
For Warm Cane Syrup-Coffee Vinaigrette:
  1. In a small saucepan, whisk together all ingredients. Cook over medium heat until heated through, about 4 minutes. Use immediately.
Notes
*We used Tony Chachere’s Creole Seasoning and Cane River Pecan Company pecans.

**We used Steen’s Cane Syrup.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-chicory-salad-with-warm-cane-syrup-coffee-vinaigrette/