Wednesday, February 16, 2011

Rachael Ray's Honey-Dijon Dressed Green with Toasted Pecans

1 1/2 C pecan halves
2 T dijon mustard
2 T honey
3 T white wine vinegar
salt and pepper to taste
1/4 C extra virgin olive oil
6 C mixed greens
Preheat the oven to 350 degrees. Place the pacns on a rimmed baking shhet and taost for 10-12 minutes, or until golden. For the dressing: mix together the dijon, honey vinegar and oil. Top the greens with the pecans. Dress with the vinegarette and add salt and pepper to taste.

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