Winter Green Salad With Cranberry Vinaigrette
Ingrediënten
Makes 8 servings / Prep: 40 min., Bake: 15 min.
- ¾ cup pecan halves
- ⅓ cup honey
- ¼ cup butter or margarine melted
- ½ cup sugar
- 4 heads Belgian endive
- 2 large watercress bunches
- 4 cups finely shredded radicchio
- 4 tangerines peeled and sectioned
- 1 cup packed fresh mint leaves chopped
- Cranberry Vinaigrette
Garnish:
Instructies
- Stir together first 3 ingredients; spread in a shallow roasting pan.
- Bake at 350° for 15 minutes, stirring once.
- Remove pecans with a slotted spoon, and toss with sugar.
- Cool.
- Separate endive leaves, and cut larger leaves in half.
- Discard coarse watercress stems.
- Toss together endive, watercress, and next 4 ingredients.
- Sprinkle with pecans, and garnish, if desired.
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