Salad:

• 1 bunch collards
• 1 orange
• 1 cucumber
• ¼ cup pecans
• 1 tbsp butter
• sea salt

Clean collards by blanching leaves in hot water. Remove from hot water and shock in cold water. Then pat collards dry. Chiffonade collards.

Peel orange and cut into rounds. Peel cucumber & slice into rounds. Pan roast 1/4 cup of pecans in 1 tbsp of butter until toasty (5-10 min on med heat). Then sprinkle with sea salt.

Tangelo Dressing:

• ½ cup of sliced sweet onions
• ½ tbsp minced fresh thyme
• ½ cup rice wine vinegar
• ¼ cup tangelo honey
• salt and pepper to taste
• 1 cup of olive oil

Add all ingredients to food processor except for oil. Mix for 30 seconds, then add oil until emulsified.

The recipe appears courtesy of Chef Keith Rhodes from Wilmington. Watch video of him talking about his favorite foods and the growing food scene in Wilmington.