1) Stir together first 3 ingredients (pecans, butter and honey); Spread in a shallow roasting pan. Bake at 350 degrees for 15 minutes stirring once. Remove pecans and toss with sugar. Cool.
2) Separate endive leaves and cut the larger leaves in half. Discard the coarse watercress stems. Toss together endive, watercress, radicchio, tangerines, mint leaves and vinaigrette. Sprinkle with pecans.
For the Vinaigrette:
1) Bring the cranberries and tangerine juice to a boil and simmer for 5 minutes. Drain cranberries, reserving juice and cranberries; set aside. Return juice to saucepan, and simmer 5 minutes.
2) Process juice, vinegar, mustard, shallot and pepper in a blender until blended. With blender running, add oil in a slow, steady stream. Stir in reserved cranberries.
|Serving Size: 1 Serving (866g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 315 (51%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 307.4mg||11 %|
|Potassium 2293.3mg||60 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 51.9g|
|Protein 11.7g||17 %|
Powered by: USDA Nutrition Database
Calories per serving: 618
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.