Christmas Salad

 

This makes a beautiful holiday centerpiece; as the citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. I used 2 containers of butter lettuce and amount served 8 friends.

Ingredients:

• 1 cup pecan halves
• 1/4 teaspoon pumpkin pie spice
• salt and pepper
• 2 tablespoons honey
• greens of choice to feed 8
• 2 navel oranges, peeled, pith removed and in sections
• 2 tablespoons champagne vinegar
• 2 tablespoons Dijon mustard
• 1/3 cup orange juice
• 1/2 cup olive oil 
•  feta or chevre, crumbled, amount to taste

Directions:

Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and few grinds black pepper. 

Add mixture to a nonstick skillet and heat over medium heat, tossing frequently, until spices begin to brown and become fragrant, 1-2 minutes. Drizzle 1 tablespoon honey, cook, stirring constantly, until honey begins to caramelize and the pecans are well coated. About 1-2 minutes.

Transfer to plate, making sure pecans are in an even layer and not stacked on top of each other. Let cool.

Place a small bowl that will hold 1 cup, in the center of a large platter. Arrange the greens of choice around the center bowl. 

Whisk the vinegar, Dijon, remaining honey (I used a little more, to taste), 1/4 teaspoon salt and few grinds pepper. Slowly whisk in the olive oil until emulsified. Pour into the small, center bowl.

Cut the orange sections in half.  Whisk the vinegar, Dijon, remaining honey (I used a little more, to taste), 1/4 teaspoon salt and few grinds pepper. Slowly whisk in the olive oil until emulsified. Pour into the small, center bowl.

Whisk the vinegar, Dijon, remaining honey (I used a little more, to taste), 1/4 teaspoon salt and few grinds pepper. Slowly whisk in the olive oil until emulsified. Pour into the small, center bowl.

Scatter the pecans, orange pieces and feta evenly on top of the greens.