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  • Baby Blue Salad

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    Baby Blue Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.
    2. For Balsamic Vinaigrette: Whisk together first 7 ingredients till blended. Gradually whisk in extra virgin olive oil. (Makes 1 2/3 c.)
    3. 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.
    4. 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.)
    5. This recipe yields 6 servings.

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