Winter Green Holiday Salad with Cranberry Vinaigrette

Categories: Salad- slaw- salad dressing

Ingredients

• 3/4 cup pecan halves
• 2/3 cup honey
• 1/4 cup butter or margarine, melted
• 1/2 cup sugar
• 4 heads Belgian endive
• 2 large watercress bunches
• 8 kumquats
• 4 cups finely shredded radicchio
• 3 seedless tangerines, peeled and sectioned
• 1 cup fresh mint leaves, shredded
• Garnish: fresh mint sprigs
• Cranberry Vinaigrette:
• 1/2 cup fresh cranberries
• 2/3 cup tangerine juice
• 1/3 cup tarragon vinegar
• 2 shallots, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup walnut or light olive oil

Directions

1. Stir together first 3 ingredients; spread in a shallow roasting pan.
2. Bake at 325 degrees for 12 to 15 minutes, stirring often. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.
3. Separate endive leaves, and cut larger leaves in half. Discard coarse watercress stems. Cut kumquats in half lengthwise. Toss together endive, watercress, kumquats, and next 4 ingredients. Sprinkle with pecans, and garnish, if desired.

4. Cranberry Vinaigrette:

5. Bring cranberries and tangerine juice to a boil in a medium saucepan over medium-high heat; boil 5 minutes. Drain cranberries, reserving juice, and set aside. Return juice to saucepan, and boil 5 minutes.
6. process juice, vinegar and next 4 ingredients in a blender until blended. With blender running, add oil in a slow, steady stream. Stir in cranberries.

7. makes 1 1/2 cups.

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