the oven to 350 degrees. Pecans should be lightly browned and fragrant after 6 to 8 minutes of toasting on a rimmed baking sheet with a single toss. Let cool; then roughly cut or crush.

In a sizable bowl, whisk together the vinegar, mustard, and honey. Include escarole, radicchio, chives, and half the pecans. Sprinkle with salt and plenty of pepper, drizzle with oil, and toss to coat. Add the remaining pecans to the salad.

Toasted pecans can be prepared one day in advance. Keep sealed and at room temperature.