MESS O' GREENS SALAD WITH WARM PECAN DRESSING

• fresh turnip greens, and/or collard greens
• 2 T balsamic vinegar, or apple cider vinegar
• 2 tsp. honey
• 1 T Dijon mustard or ground yellow mustard seed
• 2 tsp. olive oil
• ½ cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard any long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside.Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. ROASTED CARROTScarrots, cut into 1 1/2 inch pieces on the diagonal1/3 C. butter or ghee melted2 T. minced dillsea salt and pepperMix butter, salt and pepper. Pour over carrots. Spread out on a greased baking sheet. Place in oven at 400°F. and roast 20 minutes or until tender. Toss with fresh dill and serve.