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Harvest Salad with Roasted Citrus Vinaigrette and Spiced Pecans

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 50 mins

Makes 6 to 8 servings

Grainy Creole mustard adds texture and a delightful kick to the dressing, and roasting the lemons and oranges heightens both the sweet and sour flavors, creating a wonderfully nuanced balance. If you can find satsuma oranges, definitely use them to add a bright sunshiny tang. You can make the vinaigrette and pecans several days ahead.


  • 1 lemon, halved, bottoms trimmed flat
  • 1 medium-size orange or 2 satsuma oranges, halved
  • 1 tablespoon sugar
  • 1 tablespoon sherry vinegar
  • 2 tablespoons Creole mustard
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup extra virgin olive oil
  • 6 cups packed mixed bitter greens (such as frisée, radicchio, and arugula)
  • 1 small red onion, thinly sliced
  • 1 red-skinned apple or pear, thinly sliced
  • 2 ounces crumbled Gorgonzola or other blue cheese
  • Spiced Glazed Pecans

How to Make It

  1. Preheat broiler with oven rack 3 to 5 inches from heat. Pat lemon and orange halves dry with a paper towel, and sprinkle cut sides with sugar. Place, cut side up, in an aluminum foil-lined jelly-roll pan, and broil 5 to 8 minutes or until caramelized and slightly softened. Cool in pan on a wire rack 10 minutes.

  2. Squeeze juice from broiled citrus into a small bowl. Stir in vinegar and next 3 ingredients. Add salt and pepper to taste. Let citrus mixture stand 10 minutes. Add oil in a slow, steady stream, whisking constantly until smooth.

  3. Toss together greens, onion slices, and apple slices with desired amount of vinaigrette in a large bowl. Refrigerate any remaining dressing to use later (up to 1 week). Season salad with salt and pepper, and toss again. Sprinkle with cheese and pecans.