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3 cups fresh mustard greens, shredded
3 cups fresh turnip greens, shredded
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/3 cup coarsely chopped pecans
2 teaspoons vegetable oil
Combine greens in a large bowl, and set aside.
Stir together vinegar, honey, and Dijon mustard.
Cook vinegar mixture and pecans in hot oil in a small skillet over medium heat, stirring often, 2 minutes. Pour over greens, and serve immediately.