Friday, January 21, 2011

Salad with Warm Pecan Vinaigrette

While vacationing recently in Kiawah, South Carolina, I had a chef's seasonal salad that was delicious. Here's my version with a tasty pecan vinaigrette. I tried to cut back on the honey but 1 Tbsp is actually needed in order to cut the tang of the vinegar and mustard. The cinnamon and rosemary add a nice and unexpected flavor to this yummy salad. I used the vegetables in my CSA basket and a crisp and slightly tangy apple from the Farmer's Market. This salad is versatile enough to serve alongside just about anything! Note that I julienned a lot of the ingredients when I had a free moment during the day. You can try shredding your veggies in a food processor or cutting them in larger pieces to save time.

Vinaigrette adapted from

Serves 4.

10 ounces mixed salad greens
1/2 cup julienned radish
1/2 cup julienned carrot
1/2 cup julienned apple (use a tart one like Granny Smith)
1/4 cup toasted pecan halves
1 tsp chopped fresh rosemary
2 shallots, finely chopped (about 1/3 cup)
3 Tbsp extra virgin olive oil
1/2 cup chopped toasted pecans (I used my Zyliss food chopper.)
3 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp raw honey
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4-1/2 cup water

  1. Warm olive oil in a medium saucepan over medium heat. Saute shallots for 3 minutes.
  2. Stir in remaining ingredients, starting with 1/4-1/2 cup of water and increasing, if needed to reach your desired consistency. Reduce heat to low and let simmer for 2-3 minutes.

  1. Toss salad ingredients in a large bowl. Divide evenly among smaller bowls (or serve family style).
  2. Drizzle with vinaigrette and toss to coat.

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