Rainbow Chopped Salad

Loosely Adapted from Epicurious

~from Savoring Time in the Kitchen

Yield: 8 servings

Dressing:

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar (I used a delicious Blackberry-Ginger balsamic vinegar found at a special shop)

1 1/2 tablespoons finely chopped shallot

1/2 tablespoon honey

1/4 cup walnut oil

Whisk vinegars, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Salad:

6 cups chopped romaine hearts

4 cups thinly sliced red cabbage

1 large Fuji apple, halved, cored, diced

1-2 Bartlett pears, halved, cored, diced

1 mango, peeled, diced

3/4 cup Spicy Toasted Pecans (Recipe Below)

1/2 cup pomegranate seeds (optional)

1/2 cup crumbled blue cheese (optional)

Combine romaine, cabbage, apple, pear, mango and pecans (and pomegranate seeds, if using) in a very large bowl; toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

Spicy Toasted Pecans

Gourmet | December 2004

Makes 2 1/2 cups

3 tablespoons unsalted butter

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco  (I used a little more)

1/4 teaspoon black pepper

1/4 teaspoon kosher salt, or to taste

2 1/2 cups pecan halves (10 oz)

Put oven rack in middle position and preheat oven to 375°F.

Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature. Pecans can be baked 1 day ahead and stored at room temp.