Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans

Yield: Makes 12 servings

Ingredients

• 4  (5-ounce) bags mixed salad greens
• Cranberry-Port Vinaigrette
• 1  cup  currants
• 1  cup  thinly sliced shallots
• Black Pepper-Chèvre Pastries
• 3  (8-ounce) cans Mandarin oranges, drained
• 2 1/2  cups  Candied Pecans

Preparation

Toss greens with 1 1/2 cups vinaigrette in a large bowl, reserving 1/2 cup vinaigrette for another use. Toss in currants and shallots.

Place about 2 cups greens mixture and 1 pastry on each of 12 salad plates. Top salad with oranges and pecans. Serve immediately.