HB Add-On -
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HB Add-On -

with Pecans and Shallot Vinaigrette

This gorgeous salad add-on packed with tender greens, citrus rounds, caramelized fennel and generously topped with brie and pecans will truly complete your holiday table and up your hosting game!


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson12 minutes


quantité par portion

125 g


(Contient Lait)

1 pièce(s)


56 g

Mélange roquette et épinards

113 g

Mélange printanier

2 pièce(s)


1 pièce(s)


2 cs

Vinaigre de vin blanc

(Contient Sulfites)

1 pièce(s)


56 g


(Contient Pacanes)

1 cs

Moutarde à l’ancienne

(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)


Informations nutritionnelles

Énergie (kcal)570 kcal
Graisses21 g
dont saturés11 g
Glucides43 g
dont sucres25 g
Fibres12 g
Protéines21 g
Cholestérol50 mg
Sel610 mg
Gras Trans0.4 g
Potassium1450 mg
Calcium650 mg
Fer4 mg


Poêle antiadhésive moyenne
Petit bol
Grande poêle antiadhésive
Grand bol


  • Remove the outer layer of fennel if badly bruised, discoloured and dry.
  • Quarter fennel from top to bottom.
  • Place a piece on a flat side. Cut away the root, holding the layers together.
  • Cut quarter into 1/2-inch wedges, then separate layers.
  • Repeat with remaining quarters.
  • Add fennel and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast fennel in the bottom of the oven, tossing halfway through, until tender and edges are dark-brown, 22-25 min.
  • Transfer fennel to a plate.
  • Meanwhile, add pecans to another unlined baking sheet.
  • Toast pecans in the top of the oven until nutty, 4-5 min. (NOTE: Keep your eye on pecans so they don't burn!) (TIP: If you don't have space in the oven, heat a medium non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring occasionally, until nutty, 4-5 min.)
  • Transfer pecans to a small plate or bowl.
  • Meanwhile, zest only 1 orange.
  • Cut a piece off the top and bottom ends of orange.
  • Place a flat end on a cutting board. Cut peel away from top to bottom, reserving peels, turning orange as you go.
  • When peeled completely, place orange on its side and cut into 1/4-inch rounds.
  • Collect any orange juice in a small bowl. (NOTE: After prepping both oranges, if there's less than 2 tbsp of juice, squeeze rinds and orange rounds to make up the difference.)
  • Repeat with remaining orange.
  • Peel, then cut shallot into 1/4-inch pieces.
  • Cut brie into 1/2-inch pieces.
  • Add zest, vinegar, honey, shallots, 1 tbsp mustard and 4 tbsp oil to the small bowl with reserved orange juice. Season with salt and pepper, to taste, then whisk to combine. Set aside.
  • Move on to glazed carrots and parsnips.
  • Before serving, add fennel, spring mix, arugula and spinach mix and half the orange rounds to a large bowl.
  • Drizzle half the vinaigrette over top, then toss to coat.
  • Transfer salad to a serving platter.
  • Top salad with brie and remaining orange rounds.
  • Drizzle remaining vinaigrette over top, then sprinkle with pecans.