Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans

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Course Dressings and Sauces

Ingredients in this Recipe

1 cup currants
1 cup thinly sliced shallots
2 1/2 cups Candied Pecans
3 (8 ounce) cans Mandarin oranges, drained
4 (5 ounce) bags mixed salad greens
Black Pepper ChÃ¨vre Pastries
Cranberry Port Vinaigrette

Recipe Preparation

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