Homewood Gourmet Baby Bleu Salad/Chef Franklin Biggs

By melissaf

Ingredients

• Ingredients:
• 1-1/2 lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix)
• 6 oz. Blue Cheese, crumbled
• 2 cups Balsamic Vinaigrette (recipe below)
• 4 ea. Oranges, peeled to the flesh and sliced (2 slices per salad)
• 2 pt. Strawberries, hulled and quartered (2 Tbsp. per salad)
• 6 oz. Sweet and Spicy pecans (recipe below)
• Balsamic Vinaigrette (for 12 salads)
• Ingredients:
• 1 cup Balsamic Vinegar
• 1/3 cup Dijon Mustard
• 1/3 cup Honey
• 2 TB Garlic, chopped, browned or roasted
• 2 tsp Fresh Shallots, chopped (optional)
• 2 cups Olive Oil
• Salt and Pepper

Details

Servings 1
Adapted from recipesfromnewlyweds.blogspot.com

Preparation

Step 1

1-1/2 lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix)

Directions:

Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans.

Directions:

Whisk vinegar, honey, dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Sweet and Spicy Pecans (makes six ounces)

1/2 cup White sugar, mixed with water to make a syrup

Directions:

Mix sugar and spices together. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Lay out on a roasting pan and roast for 10 minutes at 350° until golden brown.