SALAD assorted greens (chickory, arugula, etc.) - enough 2-3 people 2 hard boiled eggs 1 medium tomato 2 finely chopped scallions 3/4 cup pecans 1 tablespoon honey WALNUT VINAIGRETTE 1/4 cup walnut oil sprinkle of rice wine vinegar 1 teaspoon grey poupon mustard dash of lemon juice salt pepper
Instructions
1. Toast pecans in a skillet; add honey to coat pecans. Let cool.
2. Combine honey-covered pecans to remaining ingredients.
3. Top with walnut vinaigrette dressing.
