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Ingredients
- 3/4 pecan halves
- 1/3 cup honey
- 1/4 cup butter or margarine, melted
- 1/2 cup sugar
- 4 heads Belgian endive
- 2 large watercress bunches
- 4 cups finely shreded radicchio
- 4 tangerines, peeled and sectioned
- 1 cup packed fresh mint leaves, chopped
- Garnish: fresh mint sprigs
Details
Servings 8
Preparation
Step 1
1. Stir together first 3 ingredients; spread in a shallow roasting pan.
2. Bake at 350 degrees for 15 minutes, stirring once. Remove pecans with a slotted spoon, and toss with sugar. Cool.
3. Separate endive leaves, and cut the larger leaves in half. Discard the coarse watercress stems. Toss together endive, watercress, and next 4 ingredients. Sprinkle with pecans, and garnish, if desired.
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