Guest guest Posted April 7, 2007 Report Share Posted April 7, 2007 Autumn Field Greens with Spicy Pecans and Pomegranate Seeds The spicy pecans are also delicious served as an hors d'oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. Serves 12 1/2 pound (2 1/3 cups) pecan halves 1/4 cup plus 2 tablespoons sugar 1 tablespoon pure vanilla extract 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/4 teaspoon crushed red-pepper flakes 1/4 cup balsamic vinegar 2 tablespoons cranberry juice or orange juice 1 pomegranate, seeded 2 tablespoons chopped fresh thyme 3/4 cup canola oil 1 pound mixed field greens 1. Heat oven to 400°. In a medium bowl, combine pecan halves, sugar, vanilla, salt, black pepper, and red pepper flakes. Toss together until pecans are well coated. Place on a parchment-lined baking sheet, and cook, stirring occasionally, until sugar starts to caramalize and pecans are toasted, 10 to 15 minutes. Remove tray from oven, and continue stirring occasionally while nuts are cooling. Set aside. 2. In a medium bowl, whisk together vinegar, cranberry juice, pomegranate seeds, and thyme. Slowly shisk in canola oil. Season with salt and pepper to taste. 3. In a large bowl, toss pecans, vinaigrette, and the greens, and serve. ______________________________\ ____ Finding fabulous fares is fun. Let FareChase search your favorite travel sites to find flight and hotel bargains. http://farechase./promo-generic-14795097 Quote Link to comment Share on other sites More sharing options...
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