Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Cranberry Sauce (no recipe)
Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."