Honey-Mustard Pecan Salad
In a screw-type jar, combine vinegar, sugar, honey mustard, salt, and pepper; shake to combine. Add olive oil; shake well. Chill until serving time. (Can be made up to 1 week ahead.)Advertisement
Just before serving, in a large salad bowl, combine greens and pecans. Shake dressing; pour some over greens. Toss. Add enough remaining dressing to coat greens. Toss again. Serve immediately. If you like, garnish with edible flowers. Makes 6 to 8 servings.