Escarole Salad With Honey-Glazed Pecans

Recipe Ingredients

		Honey Glazed Pecans
1		Egg white
1/3 cup	78ml	Honey
1 tablespoon	15ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Ground ginger
1 1/2 teaspoons	7.5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper - (optional)
1 lb	454g / 16oz	Pecan pieces - (4 cups)
		Red Wine Vinaigrette
2 tablespoons	30ml	Dijon mustard
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Fireweed honey
		= (or other light wildflower honey)
1/2 cup	118ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced chives
1 tablespoon	15ml	Minced shallots
		Salad Assembly
1		Escarole head - washed, dried,
		And torn in leaves
1 cup	237ml	Crumbled gorgonzola - (4 oz)
2 cups	474ml	Honey-Glazed Pecans
1/2 cup	118ml	Red Wine Vinaigrette - or to taste

Recipe Instructions

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.

Source:
The Los Angeles Times, 09-10-2003

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