The Black Food & Wine Experience comes to Detroit September 12-14

Maddie Pearl Salad Lemon Herb Marinated Blackeye Pea |Collard Greens | Roasted Sweet Potato | Candied Pecans | Maple Shallot Vinaigrette Lemon Herb Marinate: 2 Lemons (Zest and Juice) 3 cloves of Garlic (Minced) 2 tsp finely chopped Thyme 2 tsp Aleppo Pepper (ground) 1-1/2 cup olive oil 2 tsp Sea Salt Whisk until fully incorporated, place in refrigerator (pour marinated on cooled cooked blackeye peas) Maple Shallot Vinaigrette: 3 minced shallots 2 tbsp Dijon Mustard 1-1/4 cup Maple Syrup 2 cloves minced garlic 2 cups olive oil 1 tbsp Black pepper (course) 1/2 cup apple cider vinegar Whisk Ingredients together until emulsified set aside Roasted Sweet Potatoes: 3lbs Sweet potatoes (Diced -Skin on) 2 Tbsp Olive oil 1 Tbsp salt Preheat oven 350, tossed potatoes in oil and salt place in oven for approximately 25 minutes or until tender (remove and place in refrigerator to chill) Candied Pecans: 8oz Shelled Pecans 1/2 cup honey 1 tsp salt Combine ingredients and place in 350 preheated oven for approximately 15 minutes until pecans become crispy , set aside (not in refrigerator , to cool) Combine marinated blackeye peas with thinly chopped collard greens and chilled roasted potatoes tossed together and drizzle maple vinaigrette, then top with candied pecans