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Escarole Salad With Honey-Glazed Pecans

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Ingredients

  • HONEY-GLAZED PECANS:
  • 1 egg white
  • 1/3 cup honey
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 pound pecan pieces - (4 cups)
  • RED WINE VINAIGRETTE:
  • 2 tablespoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 tablespoon fireweed honey (or other light wildflower honey)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallots
  • SALAD ASSEMBLY:
  • 1 escarole head washed, dried, and torn in leaves
  • 1 cup crumbled gorgonzola - (4 oz)
  • 2 cups Honey-Glazed Pecans
  • 1/2 cup Red Wine Vinaigrette or to taste

Details

Servings 4

Preparation

Step 1

For the Honey-Glazed Pecans: Whisk the egg white in a large bowl until very foamy. Add the honey and continue whisking for 5 to 10 seconds. Add the cinnamon, ginger, cumin, salt, pepper, cayenne and pecans. Mix until the pecans are well coated, and spread the mixture evenly on a baking sheet sprayed with cooking spray. Bake in a 300 degree oven until toasted, about 30 minutes. Remove from the oven every 10 minutes and stir to ensure even baking. Cool and store in a covered container at room temperature for up to one week. Makes 4 cups of glazed nuts. Use 2 cups in the salad; reserve the rest for later.

For the Red Wine Vinaigrette: Whisk together the mustard, vinegar and honey until emulsified. Continuing to whisk, slowly pour in the olive oil. The ingredients should blend and emulsify easily. Stir in the salt, pepper, chives and shallots. This dressing will keep well in the refrigerator, covered tightly, for 2 weeks. Makes 1 cup.

To assemble salad: Toss together the escarole, half the gorgonzola and 1 cup of the pecans in a large bowl with the vinaigrette. Divide among 4 plates and garnish with the remaining gorgonzola and pecans. Serve immediately with the remaining dressing on the side.

This recipe yields 4 servings.

Each serving: 698 calories; 14 grams protein; 29 grams carbohydrates; 10 grams fiber; 63 grams fat; 10 grams saturated fat; 30 mg. cholesterol; 634 mg. sodium.

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