Endive, Apple, And Tangerine Salad with Honey Pecans - Recipe - CookingDistrict.com
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Endive, Apple, And Tangerine Salad with Honey Pecans

Step 1
3 each • Belgian endive
2 each • Frisee
2 each • Tangerines
2 each • Apples, granny smith
• lemon juice/water • as needed
1 cup • Honey Pecans • recipe below
1/2 cup • Roasted Shallot Vinaigrette
• salt & pepper
For Salad:

1. Wash the endive and frisee. Dry them off and remove the core.

2. Chop endive into large ribbons and chop frisee lightly.

3. Peel and core apples. Use a melon baller to cut out spheres or cut into a large dice. Hold apples in water/lemon juice to prevent oxidation.

4. Peel tangerines and dicide into sections.

5. Toss all ingredients together with the vinaigrette and salt/black pepper to taste.

6. Arrange salad attractively on 4 chilled salad plates.
Step 2
1 cups • Pecan Halves/Pieces
2 tbsp • Honey
1/4 tsp • cinnamon
1/2 tsp • salt
1/4 tsp • cayenne pepper
1. Toss all ingredients together well and heat in a non stick pan over low heat until a nutty aroma is reached. Be careful not to burn.

2. Allow pecans to cool to room temperature.
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