Winter Green Holiday Salad with Cranberry Vinaigrette

Ingredients

• 4 heads belgian endive 
• 0.3 cup butter melted
• 0.7 cup honey 
• 8  kumquats 
• 8 servings garnish: mint sprigs fresh
• 1 cup mint leaves fresh shredded
• 0.8 cup pecan halves 
• 4 cups radicchio thinly shredded finely
• 0.5 cup sugar 
• 3  tangerines seedless peeled
• 8 servings cranberry vinaigrette 
• 2 large watercress bunches 

Equipment

• oven
• roasting pan
• slotted spoon

Directions

1. Stir together first 3 ingredients; spread in a shallow roasting pan.
2. Bake at 325 for 12 to 15 minutes, stirring often.
3. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.
4. Separate endive leaves, and cut larger leaves in half. Discard coarse watercress stems.
5. Cut kumquats in half lengthwise. Toss together endive, watercress, kumquats, and next 4 ingredients.
6. Sprinkle with pecans, and garnish, if desired.