Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

1. Make vinaigrette: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
2. Make salad: Preheat oven to 400 degrees F.
3. Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
4. Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisee, endive, and enough vinaigrette to coat. Serve immediately.

Yield: 6 servings