Ingredients

1/4 cup (50 mL) toasted pecan or hazelnut halves
8 cups (2 L) mixed salad greens, about 1/2 lb (250 g)
1 cup (250 mL) peeled julienned celeriac
4 Cooked (preferably roasted) peeled beets, about 3/4 lb (375 g), or 398-mL can beets
4 Tangerines, clementines or navel oranges
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) each of salt and freshly ground black pepper
2 tbsp (30 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dillweed

Description

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