Special Cider Salad

By glomcrae

Viking Cooking School

Ingredients

• Salad
• 6 cups mixed lettuce greens, washed, dried and torn into bite sized pieces
• 3 whole mushrooms, cleaned and sliced
• 3 green onions, sliced
• 1 recipe Spiced Pecans
• 4 ounces blue cheese, crumbled
• 1 firm apple, cored and cut into ½-inch cubes
• Cider Vinaigrette
• Spiced Pecans
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• Dash Cayenne pepper
• 1 cup pecan halves

Preparation

Step 1

For salad:

Divide greens among 6 chilled salad plates. Divide remaining ingredients among the salads. Drizzle each salad with some of the dressing before serving.

For pecans:

Melt butter in a small skillet over medium-high heat. Stir in sugar, Worcestershire and cayenne and bring to a boil. Reduce heat and stir in pecans. Stir constantly, until sugar is caramelized and pecans toasted, 3 to 5 minutes. Pour on a parchment paper or foil-lined baking sheet to cool.