HONEY PECAN SALAD
Ingredients
SALAD
assorted greens (chickory, arugula, etc.) - enough 2-3 people
2 hard boiled eggs
1 medium tomato
2 finely chopped scallions
3/4 cup pecans
1 tablespoon honey
WALNUT VINAIGRETTE
1/4 cup walnut oil
sprinkle of rice wine vinegar
1 teaspoon grey poupon mustard
dash of lemon juice
salt
pepper
Instructions
1. Toast pecans in a skillet; add honey to coat pecans. Let cool.
2. Combine honey-covered pecans to remaining ingredients.
3. Top with walnut vinaigrette dressing.
Notes
Melissa O'brien
source: www.scdrecipe.com/recipes/print/140/
