You can use any combination of sturdy greens that you like in this salad, but be sure to include some frilly escarole or frisee. This recipe is part of Michael Brisson's Thanksgiving Feast Menu.

Serves 12

For the vinaigrette:

  • 5 tablespoons beach plum preserves (or Damson plum preserves)
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 cup canola or peanut oil
  • 1 tablespoon chopped shallots
  • Kosher salt and freshly ground pepper


For the greens:

  • One 10-ounce bag spinach or 1 pound fresh loose spinach
  • 1 bunch young Swiss chard or young young kale
  • 1 large or 2 small heads frisée or escarole
  • 3 to 4 tablespoons olive oil or peanut oil
  • 3/4 cup (about 3 ounces) roasted, peeled hazelnuts, roughly chopped, or 1 pound chestnuts, roasted, peeled, and quartered

Up to one week ahead:
1. 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 covered.

Up to three days ahead:
1. 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 frisée or escarole. 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 several days.

Just before serving:
1. Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 tablespoon 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. Sauté 1 to 2 minutes, 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.

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