Exhibition Salad With Meringue-baked Pecans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 egg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup sugar
• 4 tablespoons melted butter
• 2 cups pecan halves (1/2 pound)
• 1 teaspoon dijon mustard
• 1/4 teaspoon sugar
• 1 tablespoon sherry wine vinegar
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 2 cups arugula
• 6 cups mixed salad greens (radicchio, endive, escarole)

Recipe

• 1 pecans.
• 2 preheat the oven to 325. butter a shallow 10 by 15 inch jelly roll pan.
• 3 beat the egg until stiff. mix the cinnamon and salt into the sugar. keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
• 4 fold in the melted butter and the pecans.
• 5 spread the pecan mixture in the prepared pan and bake for 15 minutes.
• 6 remove the pan from the oven. using a spatula, carefully flip the pecan mixture one small section at a time. when all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. watch them carefully-do not allow them to burn.
• 7 cool the pecans on paper towels.
• 8 (only one cup of pecans is used in the preparation of the salad. the other cup can be eaten as a snack or frozen in a zippered plastic bag. these pecans also make a wonderful holiday gift).
• 9 sherry vinaigrette.
• 10 whisk together the mustard, sugar and vinegar. whisking constantly, dribble in the olive oil. add salt and pepper to taste.
• 11 salad.
• 12 wash, dry and trim the arugala and other greens. tear them into large bite size pieces. just before serving, toss with the vinaigrette. sprinkle 1 cup of the pecans over the top and toss again. serve immediately.