Collard Green Salad with Pecans
6 cups finely shredded collard greens, stem removed
2 tablespoons pecan or vegetable oil
½ cup goat cheese, crumbled
½ cup toasted chopped pecans
½ cup Satsuma supremes, skin removed
Salt & pepper to taste
Satsuma Vinaigrette
¼ cup pecan or vegetable oil
½ cup Satsuma juice
2 tablespoons cider vinegar
Salt & pepper to taste
Directions:
Prepare the Salad Base– place the shredded collard greens in a large bowl. Season lightly with salt and pepper, and drizzle with two tablespoons of pecan oil. Toss gently to coat.
Add the toppings- Sprinkle the goat cheese, toasted pecans and Satsumas over the greens.
Make the Dressing- In a small bowl, whisk together ¼ cup pecan oil, Satsuma juice, cider vinegar and a pinch of salt and pepper until well combined.
Pour the dressing over the salad. Toss gently to evenly distribute the dressing and toppings.
