Wilted Autumn Greens with Honey Mustard Vinaigrette Recipe

Name: Wilted Autumn Greens with Honey Mustard Vinaigrette Recipe
Ingredients: 1 medium African or small butternut squash; 2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup); 1 tablespoon olive oil; 1/2 cup (about 12) chestnuts; 10 shallots, peeled; 1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn; 1/3 pound (about 2 heads) tatsoi, torn; 1/3 pound (about 2 bunches) mustard greens, torn; 8 ounces bacon, diced; 2 tablespoons Dijon mustard; 2 tablespoons local honey; 1/4 cup Champagne vinegar; 1 teaspoon chopped fresh thyme; 1 teaspoon freshly ground pepper; 1/3 cup canola oil

www.epicurious.com

This is a perfect autumn salad: not so much cooked as wilted greens in a warm, savory-sweet vinaigrette. Here in the South, we are lucky to have so many different greens that grow remarkably well...

Keywords

salad dressing
southern
butternut squash
asian pear
chestnut
shallot
spinach
mustard greens
bacon
main
side
dinner
dairy free
gluten free
roast
blender
food processor
fall
cookbooks

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