Coastal Living NOVEMBER 2005
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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