Baby Blue Salad

By Thom7747

For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.

Ingredients

• 1 (5-ounce) bag mixed spring salad greens
• 2 ounces crumbled blue cheese
• 1 orange, peeled and sectioned
• 1/2 pint fresh strawberries, quartered
• 1/2 cup Sweet-and-Spicy Pecans (recipe follows)
• Balsamic Vinaigrette (recipe follows)

Details

Servings 2

Preparation

Step 1

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

Balsamic Vinaigrette
(According to the original recipe, this is for 12 salads. I had 3/4 of a jar left after serving a group according to the recipe, so you may want to reduce the amount if you do not want extra vinaigrette on hand.)

1 cup balsamic vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons roasted garlic, chopped
2 teaspoons shallots, chopped
2 cups extra virgin olive oil
Salt and pepper

Whisk vinegar, honey, Dijon mustard, garlic and shallots together until combined. Slowly add oil while continuing to whisk dressing. Add salt and pepper to taste.

"Sweet and Spicy" Pecans

4 tablespoons white sugar
2 tablespoons chili powder
1/4 teaspoon ground cayenne pepper
2 cups water
1/2 cup white sugar, mixed with water to make a syrup
6 ounces pecans, whole

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