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Holiday Salad W/Cranberry Vinaigrette

Source of Recipe


Donna Kellner



List of Ingredients



• 3/4 cup pecan halves
  
• 2/3 cup honey
  
• 1/4 cup butter, melted
  
• 1/2 cup sugar
  
• 2 bags spring greens
  
• 2 large watercress bunches
  
• 4 cups finely shredded radicchio
  
• 3 pears peeled and sliced
  
• 1 cup fresh mint leaves, shredded
  
• Cranberry Vinaigrette:
  
• 1/2 cup fresh cranberries
  
• 2/3 cup tangerine or orange juice
  
• 1/3 cup tarragon vinegar
  
• 2 Tbs. Dijon mustard
  
• 2 shallots, minced
  
• 1/2 tsp. salt
  
• 1/2 tsp. pepper
  
• 1/2 walnut or light olive oil
  
• (do not double vinegar)
  






Instructions



1. Stir together first 3 ingredients; spread in a shallow roasting pan.
   
   
2. Bake at 325 degrees for 12 to 15 minutes, stirring often. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.
   
   
3. Toss together spring greens, watercress (discard coarse watercress stems) radicchio, mint. Pour cranberry vinaigrette, pecans and garnish with pears and fresh mint.
   
   
4. Cranberry Vinaigrette:
   
   
5. Bring cranberries and juice to a boil in medium saucepan over med-high heat; boil 5 minutes. Drain cranberries, reserving juice, and set aside. Return juice to saucepan, and boil 5 minutes.
   
   
6. Process juice, vinegar, mustard, shallots, salt and pepper, oil in food processor.