Pecan Recipes
Pecan Recipes

Spring Greens Salad with Lemon Honey Dressing

Zest of 1 lemon
Juice of 1 lemon
2 Tbsp. honey
2 Tbsp. mustard
1/2 cup olive oil
1 lb. spinach
3 oz. goat cheese
1 pear, thinly sliced
1/4 cup pecans, roasted
Salt and pepper
Candied orange peel (optional)
Radicchio (optional)

To make dressing: Place lemon zest, juice, honey and mustard into a bowl and whisk together. Slowly add the olive oil and whisk until blended.

To make salad: Put sliced pears in dressing and coat. Place spinach, goat cheese and pecans in a bowl. Put pears on top. Pour remaining dressing over salad.

Candied orange peel: with a vegetable peeler, peel the rind of one orange into strips. In a small pot, heat 1 cup water and 1 cup sugar on low. Add orange peel and simmer for 45 minutes on low. Remove peel from liquid and allow to cool. Slice into thin strips to add to salad.

Lisa’s Notes: This recipe comes from the March 2016 Outreach NC magazine and was created by Chef Rhett Morris. Simple, elegant and uses lots of ingredients from North Carolina.

Spring Greens Salad with Lemon Honey Dressing
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