Chef Trent Page, Chef de Cuisine at Bon Appetite created this fresh pecan topped salad for the Google, You Tube Headquarters Cafeteria.

Fresh Pecan Topped Salad
  • 2 Tbsp. Miso (Red)
  • ¼ Cup Rice Wine Vinegar
  • 2 tsp Honey
  • Juice of ½ lemon
  • ¼ Cup Pecan Oil
  • 1 tsp. Shichimi Pepper       (or substitute chili flake)
  • 4 Tbsp. Pecan Pieces (small)
  • Salt and Pepper for taste
Served on a salad of:
  • Frisee (or other chicories like escarole or radicchio)
  • Arugula
  • Caramelized persimmon
  • Roasted squash (such as Delicata)
  • Pomegranate seeds
  • Pecans, toasted with a little pecan oil, brown sugar and pomegranate powder
  1. Combine Miso, Honey, and Vinegar.
  2. Drizzle in oil while whisking to emulsify.
  3. Add the remaining ingredients and season to taste.
*Other additions: toasted pumpkin seeds or feta cheese.