Mixed Greens With Warm Pecan Dressing
- 8 cups turnip, mustard and collard greens
- 1/4 cup balsamic vinegar
- 2 tablespoons clover honey
- 2 tablespoons Creole mustard
- 2 tablespoons vegetable oil
- 3/4 cup pecans
Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl.
In a small bowl combine the vinegar, honey and mustard. Set aside.
Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.
This recipe yields 4 servings.