Instructions: In a medium nonstick skillet toast pecans over medium high heat until they just begin to colour.

Sprinkle with sugar and stir until sugar melts and coats nuts.

Transfer to a flat plate and sprinkle with salt and pepper.

Let cool.

In a small bowl combine all dressing ingredients and whisk until smooth.

In large bowl combine greens and grapefruit.

Toss with dressing and top with pecans.

It takes just a few minutes to caramelize the pecans for this salad. Add a few greens some grapefruit and goat cheese and you have an exciting beginning to your meal.

ENDIVE WATERCRESS AND BLOOD ORANGE SALAD

A bad hair day? A hectic week at the office? This salad might be just the antidote. A combination of oil vinegar and endive the basis of a classic headache remedy is the foundation of

this colourful dish. Its panoply of bitter peppery and sweet is downright provocative to most guests no matter their mood. And it tastes a lot better than aspirin.

2 heads Belgian endive cored and cut into fine shreds 4 cups watercress leaves (about 1 large bunch) 2 blood orates peeled and sectioned (see page 32) 1 small red onion diced /. cup Imported black olives halved and pitted

DRESSING:
3 tablespoons sherry vinegar 2 tablespoons walnut oil /. cup olive oil 2 teaspoons finely chopped fresh parsley Salt and freshly ground pepper to taste

IN A LARGE BOWL combine endive watercress orange sections onion and olives. In a small bowl whisk vinegar walnut oil olive oil and parsley together until well blended. Toss with salad and add salt and pepper.

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