Mess o’ Greens Salad With Warm Pecan Dressing
6 cups fresh mustard, turnip, and/or collard
greens (about 1 pound)
2 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
½ cup pecans, roughly chopped or broken
Wash greens well, dry thoroughly, then remove
and discard the long stems. Tear the greens into
salad-size pieces and place in a large bowl.
In a small bowl, combine the vinegar, honey and
mustard. Set aside.
Heat the oil in a small skillet until hot but not
smoking. Add the vinegar mixture and pecans and
cook, stirring regularly, for 2 to 3 minutes. Pour
over the greens and serve at once.