Rate this recipe
4.6/5
(10 Votes)
Ingredients
- 8 ounces haricots verts (tiny green beans), trimmed
- 1 (5-oz.) package gourmet mixed salad greens
- 2 red Bartlett pears, cut into thin strips
- 1/2 small red onion, sliced
- 4 ounces Gorgonzola cheese, crumbled
- 1 cup Sweet and Spicy Pecans
- Sorghum Vinaigrette
- 1/2 cup sorghum syrup
- 1/2 cup malt or apple cider vinegar
- 3 tablespoons bourbon
- 2 teaspoons grated onion
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon hot sauce
- 1 cup olive oil $
Details
Preparation
Step 1
1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.
Sorghum Vinaigrette
Whisk together first 7 ingredients until blended. Add oil in a slow, steady stream, whisking until smooth.
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