Fall Salad with Pecans

Ingredients

• 1 head romaine lettuce, torn

• 2 heads endive, torn

• 4 cups baby arugula

• 2 red peppers, thinly sliced

• 1/2 cup pecan halves, toasted

• Honey-Dijon Dressing (recipe follows)

Instructions

• In a large serving bowl or on a platter, gently toss together romaine lettuce, endive, arugula, pears, and pecans. Serve with Honey-Dijon Dressing.