Baby Blue Salad
INGREDIENTS
  • Cooking Time: 10 (for pecans)
  • Servings: 6
  • Preparation Time: 20
  • ¾ lb mixed salad greens
  • Balsamic Vinaigrette*
  • 4 oz bleu cheese, crumbled
  • 2 oranges, peeled and cut into thin slices
  • 1 pint strawberries, quartered
  • Sweet and Spicy Pecans**
  • ---*Balsamic Vinaigrette---
  • ½ cup balsamic vinegar
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup olive oil
  • ---**Sweet and Spicy Pecans---
  • ¼ cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tbsp sugar
  • 1 tbsp chili powder
  • ⅛ tsp ground red pepper
DIRECTIONS
  1. Toss greens with Balsamic Vinaigrette and crumbled bleu cheese.
  2. Place on 6 individual plates.
  3. Arrange orange slices over greens.
  4. Sprinkle with strawberries.
  5. Top with Sweet-and-Spicy Pecans.
  6. ---Balsamic Vinaigrette---
  7. Whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallots, salt and pepper until blended.
  8. Gradually whisk in olive oil.
  9. ---Sweet and Spicy Pecans---
  10. Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves.
  11. Add pecan halves, and soak 10 minutes.
  12. Drain, discarding sugar mixture.
  13. Combine 2 tablespoons sugar, chili powder and red pepper.
  14. Add pecans, tossing to coat.
  15. Place on a lightly greased baking sheet.
  16. Bake in oven at 350° F for 10 minutes or until pecans are golden brown, stirring once.