Description
From diane mott davidson's culinary mystery series.
Ingredients
- Egg White
- Cinnamon
- Salt
- Sugar
- Butter
- Pecan Halves
- Dijon Mustard
- Sherry Wine Vinegar
- Olive Oil
- Salt & Freshly Ground Black Pepper
- Arugula
- Mixed Salad Greens
Instructions
- Pecans
- Preheat the oven to 325
- Butter a shallow 10 by 15 inch jelly roll pan
- Beat the egg white until stiff
- Mix the cinnamon and salt into the sugar
- Keeping the beater running, add the sugar mixture, 1 tablespoon at a time
- Fold in the melted butter and the pecans
- Spread the pecan mixture in the prepared pan and bake for 15 minutes
- 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
- Cool the pecans on paper towels
- Sherry vinaigrette
- Whisk together the mustard, sugar and vinegar
- Whisking constantly, dribble in the olive oil
- Add salt and pepper to taste
- Salad
- 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