Yield
8 servings

How to Make It

Step 1

Stir together first 3 ingredients; spread in a shallow roasting pan.

Step 2

Bake at 325° for 12 to 15 minutes, stirring often. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.

Step 3

Separate endive leaves, and cut larger leaves in half. Discard coarse watercress stems. Cut kumquats in half lengthwise. Toss together endive, watercress, kumquats, and next 4 ingredients. Sprinkle with pecans, and garnish, if desired.

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