Collard Green and Blood Orange Salad with Candied Pecans and Creamy, Blood Orange Mustard Dressing

Name: Collard Green and Blood Orange Salad with Candied Pecans and Creamy, Blood Orange Mustard Dressing
Ingredients: 2 teaspoons Dijon mustard; 1 clove garlic, crushed; Kosher salt and fresh ground pepper; 3 blood oranges, juiced; 1 cup candied pecans; 2 tablespoons maple syrup; 2 tablespoons red wine vinegar; ¾ cup grape seed oil; 2 bunches fresh collard greens; 4 blood oranges peeled, and cut into ½ inch rounds

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Salad

2 bunches fresh collard greens
4 blood oranges peeled, and cut into ½ inch rounds
1

Method

Dressing

In a blender, combine the blood orange juice, red wine vinegar, maple syrup, garlic and Dijon mustard.
Blend until smooth.
With the blender running, add the grape seed oil in a steady stream until combined.
Taste, and season with salt and pepper.

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