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Categories:
mixed salad greens Balsamic Vinaigrette blue cheese oranges pecans balsamic vinegar mustard honey garlic shallots salt black pepper extra-virgin olive oil sugar water pecan halves sugar chili pwdr red pepper
Viewed: 52 - Published at: 5 years agoIngredients
- 3/4 lb mixed salad greens Balsamic Vinaigrette (see below)
- 4 ounce blue cheese crumbled
- 2 x oranges peeled, and cut into thin slices
- 1 pt strawberries quartered Sweet-and-Spicy Pecans (see below)
- 1/2 c. balsamic vinegar
- 3 Tbsp. Dijon mustard
- 3 Tbsp. honey
- 2 x garlic cloves chopped
- 2 sm shallots chopped
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. extra virgin olive oil
- 1/4 c. sugar
- 1 c. hot water
- 1 c. pecan halves
- 2 Tbsp. sugar
- 1 Tbsp. chili pwdr
- 1/8 tsp grnd red pepper
Method
- Toss greens with Balsamic Vinaigrette and crumbled blue cheese.
- Place on 6 individual plates.
- Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans.
- For Balsamic Vinaigrette: Whisk together first 7 ingredients till blended.
- Gradually whisk in extra virgin olive oil.
- (Makes 1 2/3 c.)
- For Sweet-and-Spicy Pecans: Stir together 1/4 c. sugar and 1 c. hot water till sugar dissolves.
- Add in pecan halves, and soak 10 min.
- Drain, discarding sugar mix.
- Combine 2 Tbsp.
- sugar, chili pwdr, and red pepper.
- Add in pecans, tossing to coat.
- Place on a lightly greased baking sheet.
- Bake at 350 degrees for 10 min or possibly till pecans are golden, stirring once.
- (Makes 1 c.)
- This recipe yields 6 servings.
