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Howard L. Puckett Photo by: Howard L. Puckett

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

Coastal Living NOVEMBER 2005

  • Yield: Makes 12 servings

Ingredients

Preparation

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.

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

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