Fustini's Oils and Vinegars
Fustini's Holiday Salad

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Fustini's Holiday Salad


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Fustini's Holiday Salad

Submitted by Corporate Chef Andy Stewart



  • 1 cup baby spinach
  • 1 cup orange, supreme
  • 1 cup Honey Roasted Pecans
  • 1/2 cup sliced red onion
  • 1/2 cup goat cheese
  • 1/4 cup pomegranate arils
  • fresh ground black pepper
Honey Roasted Pecans
Pomegranate Vinaigrette


Step 1. 

Divide spinach between serving plates.  Garnish with orange, pecans, red onion, goat cheese and pomegranate seeds.  Fresh ground black pepper and vinaigrette on the side.

Step 2.  Honey Roasted Pecans

Preheat oven to 350 degrees.  Line a sheet pan with parchment.  Place honey in a pot and bring to simmer over low heat.  Once simmering, add pecans and stir well.  Spread pecans onto the prepared baking sheet in a single layer.  Bake for a total of 8 minutes, stirring after each 2-minute interval.  If after 8 minutes the pecans still seem wet, continue cooking in one-minute intervals, stirring each time, until pecans are dry and lightly browned.  Remove from oven and let cool to room temperature.

Step 3.  Pomegranate Vinaigrette

Whisk together juice vinegar mustard honey salt and pepper.  While whisking, slowly add olive oil to emulsify. Use immediately.

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