Advertisement

Escarole salad with honey-glazed pecans

Time 35 minutes
Yields Serves 4
Escarole salad with honey-glazed pecans

Honey-glazed pecans

1

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.

2

Bake in a 300-degree oven until toasted, about 30 . Remove from the oven every 10 minutes and stir to ensure even baking.

3

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.

Red wine vinaigrette

1

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.

Salad assembly

1

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.

From “Covered in Honey,” by Mani Niall.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.