Composed salad~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pecan halves |
| ½ | teaspoon | Canola oil |
| 1 | tablespoon | Sugar |
| 1 | dash | Salt |
| 1 | dash | Cayenne pepper |
| 1 | medium | Apple, russet or golden |
| Delicious | ||
| 1½ | teaspoon | Lemon juice |
| 1½ | tablespoon | Canola oil * |
| 1½ | teaspoon | Sherry vinegar |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper -- freshly |
| Ground | ||
| 4 | cups | Salad greens, cut into |
| 2 | Inch pieces -- washed and | |
| Dried | ||
| 1 | ounce | Goat cheese, semi-hard or |
| Dried -- crumbled | ||
Directions
1. For the pecans: Place the pecans in a skillet and cover (barely) with water. Bring to a simmer over high heat and drain immediately.
Place the pecans back in the pan with the oil, sugar, salt, and cayenne. Cook over medium to high heat, stirring until the nuts brown and the mixture caramelizes. Transfer the pecans to a plate to cool. 2. For the apple: Wash the apple, halve it, and remove the core. Cut it into ½-inch slices. Then, stack the slices and cut them into ½-inch strips. Mix the apple strips with the lemon juice and set them aside. 3. Mix the sherry vinaigrette ingredients together in a salad bowl. 4. At serving time, toss the greens with the vinaigrette and arrange on individual plates. Sprinkle with the apple strips, crumbled cheese, and pecans. Serve immediately.
Nutritional analysis per serving: calories 153; protein 2 gm; carbohydrates 10 gm; fat 12⅒ gm; saturated fat ⅘ gm; cholesterol 0 mg; sodium 184 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:48) (160) Fido: Recipes