Ingredients Jump to Instructions ↓

  1. Spiced Pecans Ingredients

  2. 1/4 t cayenne pepper

  3. 1/4 t ground cumin

  4. 1 T light brown sugar

  5. 2 t olive oil

  6. 1 cup pecan halves Salad Ingredients

  7. 8 oz. mixed salad greens ( mesclun )

  8. 6 oz. haricots verts, blanched in boiling salted water until crisp-tender, then rinsed under cold water until cool

  9. 2 ripe but firm pear s, cored and sliced lengthwise

  10. 1/4" thick

  11. 8 oz. seedless red grape s

  12. 1/2 small red onion , sliced into thin rings and soaked in cold water

  13. 1 recipe Apple -Walnut Vinaigrette

  14. 6 oz. Roquefort cheese , chilled

  15. 1 T chopped chives Apple-Walnut Vinaigrette

  16. 1/2 Granny Smith or other tart apple , peeled, cored, and cut into chunks

  17. 1 shallot , peeled

  18. 1/4 cup cider vinegar

  19. 1 t sugar

  20. 1/3 cup walnut oil

  21. cup canola or light olive oil

  22. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the Spiced Pecans Preheat the oven to 350°. In a mixing bowl, combine the cayenne, cumin, and brown sugar. Add the oil and mix thoroughly. Add the pecans and toss until thoroughly coated. Spread the pecans out on a baking sheet and bake for 15-20 minutes, watching carefully to make sure the nuts don’t burn. Stir the pecans halfway through the cooking. When toasty, remove from oven and set aside to cool. These can be made up to 2 days ahead and kept in an airtight container.

  2. For the Apple-Walnut Vinaigrette In a blender or food processor, combine the apple chunks and shallot and process until smooth. Add the vinegar and sugar and blend. Add the oils and blend until creamy. Add salt and pepper to taste and pulse to combine. Use immediately or refrigerate in a tightly closed jar. Shake well before using.

  3. For the Salad In a large salad bowl, combine the pecans, salad greens, beans, pears, grapes, and drained onion rings. Add about half of the vinaigrette and toss thoroughly. Sprinkle salt and pepper over the top of the salad.

  4. Crumble Roquefort over the salad with your fingers. Sprinkle chives over the top of the salad.

  5. Toss at the table and serve, passing half of the remaining dressing.


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