Salad of Greens with Warm Pecan Dressing
6 cups fresh beet greens, and/or collard greens and/or swiss chard(about 1 pound)
2 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
1⁄2 cup pecans, roughly chopped or broken
Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.
In a small bowl, combine the vinegar, honey and mustard. Set aside.
Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and
pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.