Courses

Honey-Pecan and Pecorino Salad

30 minutes or fewer Honey-coated pecans add a spicy crunch to this simple salad.

30 minutes or fewer


Honey-coated pecans add a spicy crunch to this simple salad.

Servings
8

Ingredients

Honey pecans

  • 2 Tbs. honey
  • 1 cup whole pecans
  • 2 tsp. chili powder
  • 1/2 tsp. salt

Honey-mustard vinaigrette

  • 2 Tbs. vinegar
  • 4 tsp. honey
  • 2 tsp. mustard
  • 2 Tbs. oil

Salad

  • 8 cups mesclun salad mix
  • 1 bunch green onions, chopped (about 1/2 cup)
  • 1/2 cup dried cranberries
  • 2 oz. pecorino cheese

Preparation

1. To make Honey Pecans: Bring honey to a simmer in large skillet over medium heat. Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated. Remove from heat; stir in chili powder and salt. Transfer pecans to plate to cool, then store in airtight container or set aside.

2. To make Honey-Mustard Vinaigrette: Whisk together vinegar, honey and mustard. Add oil; whisk to combine. Season with salt and pepper.

3. To make Salad: Toss mesclun,
green onions, cranberries and pecans with vinaigrette. Shave cheese into curls over salad with vegetable peeler. Serve immediately.