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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SALAD: BABY GREENS W/ CANDIED PINE NUTS Recipe

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This recipe for SALAD: BABY GREENS W/ CANDIED PINE NUTS is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pine nuts:
1/2 c. pine nuts
3 TB confectioners' sugar
Vinaigrette:
1/2 tsp. Dijon mustard
Pinch sugar
2 TB champagne vinegar
6 TB olive oil
1 TB thinly sliced chives
Salt and freshly ground pepper, to taste
Salad:
6 cups mixed baby greens, washed, dried, crisped
Salt and freshly ground pepper, to taste
Directions:
Directions:
For pine nuts: combine the pine nuts and confectioners sugar in a small non-stick sauté pan over medium heat. Cook, stirring continuously, until the sugar has completely melted and the nuts are golden brown. Immediately remove the candied nuts from the pan, and spread out on a plate or silicone baking mat to cool. When cool, gently break up the clusters.
For Vinaigrette: In a small mixing bowl, whisk together the mustard, sugar and vinegar. Slowly add the olive oil, whisking vigorously and continuously, until creamy and emulsified. Add the chives, and season to taste with salt and pepper.
For Salad:
Place the greens and half of the candied pine nuts in a large mixing bowl; toss with just enough dressing to evenly coat the lettuce leaves. Season the salad to taste with salt and freshly ground pepper. Mound the salad onto individual chilled salad plates; scatter some of remaining candied pine nuts over each salad, serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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