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Go Nuts!

Photography Chelsea WarlickPhotos 4Issue November 2016
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.

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