Fustini's Oils and Vinegars
Citrus Salad with Honeyed Pecans

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Citrus Salad with Honeyed Pecans


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Citrus Salad with Honeyed Pecans

Submitted by Corporate Chef Andy Stewart



  • orange segments and slices
  • blood orange segments and slices
  • ruby grapefruit segments
  • arugula or spring mix
  • Citrus Vinaigrette
  • Honeyed Pecans
  • goat cheese
Honeyed Pecans
Citrus Vinaigrette


Step 1. 

Arrange the citrus slices on a plate.  Toss the arugula with a little of the vinaigrette and top the citrus.  Garnish with pecans and goat cheese.

Step 2.  Honeyd Pecans

Preheat oven to 350 degrees.  Place honey into a large pot and bring to simmer.  Add pecans and stir well then spread in a single layer on a baking sheet.  Place in a hot oven and bake until dry and lightly toasted, stirring every one to two minutes.  Remove from oven and let cool to room temperature.  

Step 3.  Citrus Vinaigrette

Place vinegar, garlic, mustard, juices and honey into a blender and process until smooth.  With the blender running, add the olive oils.  Season with salt and pepper.

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