Chef Chelsey Conrad stands under a pecan tree at Boone Hall Plantation, once the largest pecan producer in America. (Photo by Brittany Nailon)
Sweet Stuff: A healthy spoonful of local honeycomb takes this dish to the next level.
Bright Side: Pomegranate seeds, rainbow carrots, parsley, and pecans add pops of color to the dish.
Best Dressed: Any leftover dressing can be refrigerated and repurposed; just rewarm it over low heat before using.
