Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans

Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans
Photo by Howard L. Puckett

Ingredients

  • 1 cup currants
  • 3 (8-ounce) cans Mandarin oranges, drained
  • 4 (5-ounce) bags mixed salad greens
  • Cranberry-Port Vinaigrette
  • Black Pepper-Chèvre Pastries
  • 1 cup thinly sliced shallots
  • 2 ½ cups Candied Pecans

Toss greens with 1 1/2 cups vinaigrette in a large bowl, reserving 1/2 cup vinaigrette for another use. Toss in currants and shallots.Place about 2 cups greens mixture and 1 pastry on each of 12 salad plates. Top salad with oranges and pecans. Serve immediately.

View full recipe at My Recipes

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