"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Autumn field greens with spicy pecans and pomegranate seeds Recipe

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This recipe for Autumn field greens with spicy pecans and pomegranate seeds, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Cummings
Added: Thursday, January 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-1/3 cups pecan halves
cup plus 2 tablespoons sugar
1 tablespoon pure vanilla extract
teaspoon salt, plus more to taste
teaspoon freshly ground black pepper, plus more to taste
teaspoon crushed red-pepper flakes
cup balsamic vinegar
2 tablespoons cranberry juice or orange juice
1 Pomegranate, seeded
2 tablespoons chopped fresh thyme
cup canola oil
1 pound mixed field greens

Directions:
Directions:
Heat oven to 400 In a medium bowl, combine pecan halves, sugar, vanilla, salt, black pepper and red pepper flakes.
Toss together until pecans are well coated.
Place on a parchment-lined baking sheet, and cook, stirring occasionally until sugar starts to caramelize and pecans are toasted, 10 to 15 minutes. Set aside.

In a medium bowl, whisk together vinegar, cranberry juice or orange and thyme
Slowly whisk in canola oil. Season with salt and pepper

In a large bowl, toss pecans, vinaigrette , greens and Pomegranate seeds, and serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe is one that we have had many versions of from Maureen to Melanie but this is my recipe.

 

 

 

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