Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans

Howard L. Puckett


Makes 12 servings

Recipe from


4 (5-ounce) bags mixed salad greens
1 cup currants
1 cup thinly sliced shallots
3 (8-ounce) cans Mandarin oranges, drained
2 1/2 cups Candied Pecans


Toss greens with 1 1/2 cups vinaigrette in a large bowl, reserving 1/2 cup vinaigrette for another use. Toss in currants and shallots.

Place about 2 cups greens mixture and 1 pastry on each of 12 salad plates. Top salad with oranges and pecans. Serve immediately.


Dickie Brennan,

November 2005