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

Howard L. Puckett

Yield: Makes 12 servings
Recipe from Coastal Living

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Ingredients

Preparation

  1. 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.
  2. Place about 2 cups greens mixture and 1 pastry on each of 12 salad plates. Top salad with oranges and pecans. Serve immediately.
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Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans Recipe at a Glance
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