Ingredients

Spiced Pecans
1 Tbsp olive oil
1 cup pecan halves
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp Kosher salt
 
Salad
12 clementines, peeled, and sliced crosswise
1 apple quartered and sliced
½ cup red onion, peeled and sliced vertically into thin strips
2 pkgs watercress, stems trimmed (baby arugula leaves or spinach may be substituted)
Butter lettuce
½ cup pomegranate seeds
½ cup blueberries
 
Dressing
2 Tbsp orange juice
2 Tbsp Italian red wine vinegar
2 tsp. Dijon mustard
1 Tbsp granulated sugar
2 Tbsp extra virgin olive oil
Kosher salt & freshly ground black pepper to taste

Directions

Heat oil in a saute pan over medium high heat.  Add the pecan halves and cook, tossing occasionally for one minute.  Add the cumin, cinnamon, cayenne and salt and toss for another minute or so, until fragrant.  Don't let them burn.  Set aside.
 
Whisk dressing ingredients in a small bowl and adjust seasonings to your taste.
 
Place watercress in a salad bowl and toss with enough dressing to coat the leaves.
 
Layer butter lettuce leaves on six or more salad plates and divide greens placing on top of butter lettuce.
 
Add the remaining salad ingredients, except the pomegranate seeds and blueberries to the bowl.
 
Add desired amount of dressing and toss well.  Divide mixture among the salads and garnish with the pomegranate seeds, blueberries and spiced pecans.
 
NOTES: 
 
Serve this salad alongside sautéed Petrale sole or halibut with some crusty bread, sweet butter and a glass of Alsatian Reisling. The combination is hard to beat.

Recipe Courtesy: Chef Roy Harland of <a href="http://restauranteur.com/slates"> Slates </a> and Belana Restaurants shows Faith Sidlow how to make

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