Recipe of the Month

Honeyed Pecan Salad with Tangerine Vinaigrette

Makes 8 servings

tasting the seasons HoneyedPecanSalad

Radicchio is an exotic Italian salad ingredient related to chicory. Its garnet color adds vibrancy

to tossed green salads. Radicchio has a peppery flavor that is countered in this salad by the

sweetened nuts and Tangerine Vinaigrette.




Tangerine Vinaigrette 

1 tablespoon sugar

1 teaspoon dry mustard

1 teaspoon salt

2 tablespoons seasoned rice vinegar

½ cup tangerine juice

½ cup canola oil 

In a 2-cup jar with a tight-fitting lid, combine sugar, dry mustard and salt. Add rice vinegar, tangerine juice and canola oil.


1 cup pecan halves

⅛ cup honey

1 teaspoon sugar

8 handfuls Boston lettuce leaves, torn into bite-size pieces

1 cup shredded radicchio

1 tangerine, peeled, sectioned and cut in half width-wise

¼ cup dried cranberries 

Preheat oven to 325°F. On a parchment-lined, rimmed baking sheet, toss pecans with honey; arrange in a single layer and bake for 12–15 minutes. Transfer nuts to a piece of foil that has been lightly coated with cooking spray. Sprinkle nuts with sugar; set aside. In a large bowl, toss Boston lettuce leaves with radicchio. Shake vinaigrette and lightly coat lettuce leaves with dressing (you will have extra vinaigrette: refrigerate unused portion). Divide lettuce onto 8 salad plates. Top lettuce leaves with tangerine pieces, cranberries and honeyed pecans. Serve immediately.

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