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Wild Greens Salad with Toasted Pecans


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serves 4

Delicious, when paired with
Bella Sera® Delle Venezie Chardonnay

3 T Chopped pecans, toasted
1 T Raspberry jam
1/4 Cup Olive oil
1/4 Cup Fresh lemon juice
4 Cups Mixed wild greens or any salad greens
1/2 Cup Crumbled goat cheese

Whisk the raspberry jam, olive oil, fresh lemon juice together in a bowl.
Place greens in a large salad bowl, drizzle with dressing, and toss.
Divide salad evenly between four plates, then top each with toasted pecans and goat cheese.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.