Serves 4
13 min
Mixed Greens with Warm Pecan Dressing
Recipe GLPRd14ca96c8a2421
A vibrant Creole-inspired salad featuring a blend of tender turnip, mustard, and collard greens topped with a warm, nutty pecan dressing infused with balsamic vinegar, honey, and Creole mustard. The warm dressing gently softens the greens while bringing out their natural flavors in this quick, nourishing side dish.
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Ingredients
8 cups mixed turnip greens, mustard greens, and collard greens
1/4 cup balsamic vinegar
2 tablespoons clover honey
2 tablespoons Creole mustard
2 tablespoons vegetable oil
3/4 cup pecans
Directions
Remove and discard any thick or tough stems from the turnip greens, mustard greens, and collard greens. Rinse the greens thoroughly under cold running water and pat dry with clean kitchen towels or a salad spinner. Roughly tear the dried greens into bite-sized pieces and transfer them to a large serving bowl.
In a small mixing bowl, whisk together the balsamic vinegar, clover honey, and Creole mustard until the honey is fully incorporated and the mixture is smooth. Set this dressing base aside.
Pour the vegetable oil into a medium skillet and place it over medium-high heat. Once the oil is shimmering, add the pecans and cook for about 1 minute, stirring frequently to warm and toast them lightly.
Pour the honey-mustard-vinegar mixture into the skillet with the warm pecans and stir constantly for 2 to 3 minutes, allowing the flavors to meld and the dressing to heat through. The mixture should be warm and fragrant.
Immediately pour the warm pecan dressing and all its contents over the torn greens in the serving bowl. Toss gently but thoroughly to coat all the greens evenly with the warm dressing. Serve immediately while the dressing is still warm.
