Photo: Sheri Giblin; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)

Whip up a salad full of delicious surprises like smoky candied pecans and a bit of orange zest and allspice in the vinaigrette.

How to Make It

Step 1

Prepare the Candied Pecans: Preheat oven to 350°F. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. Spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15 to 20 minutes. Remove pecans from baking sheet, and cool to room temperature, about 30 minutes.

Step 2

Prepare the Vinaigrette: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

Step 3

Prepare the Salad: Toss together apples, greens, and onion in a large serving bowl; sprinkle with salt and pepper. Drizzle salad with Vinaigrette, and gently toss. Top with crumbled goat cheese and Candied Pecans. Drizzle with aged balsamic vinegar just before serving.

Domenica, Pizza Domenica, and Shaya, all in New Orleans

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