Mixed Greens and Citrus Salad with Roasted Pecan Vinaigrette

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Mixed Greens and Citrus Salad with Roasted Pecan Vinaigrette
Yields 2
Deborah’s remarks: This is one of our favorite vinaigrettes to kick off the spinach season with. Very much reminds us of early summer in New Orleans. We enjoy Moroccan olive oil infused with orange in this prep
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Ingredients
  1. 1/3 cup minced onion
  2. 1 tablespoon minced garlic
  3. 1/4 cup Balsamic vinegar
  4. 4 teaspoons dry mustard
  5. 1/3 cup dark brown sugar
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 1 cup extra virgin olive oil
  9. 1/2 cup roasted pecan halves, coarsely chopped
Instructions
  1. To roast pecan halves, spread them on a cookie sheet and place in 350 degree oven.
  2. Roast for about ten minutes until crisp and lightly browned, stirring every few minutes to prevent burning.
  3. Combine the first seven ingredients in a non-reactive bowl and mix well with a wire whip.
  4. Slowly pour in the olive oil, beating constantly.
  5. Stir in the pecans.
  6. Serve over seasonal greens with sections of Satsuma, naval oranges, or kumquats.
Adapted from reprinted with permission from Gumbo Shop: Traditional and Contemporary Creole Cuisine by Richard Stewar
Adapted from reprinted with permission from Gumbo Shop: Traditional and Contemporary Creole Cuisine by Richard Stewar
Stonebridge Farm CSA https://stonebridgefarmcsa.com/