Chopped Blue Cheese Salad

Ingredients

• 3 cups romaine lettuce
• 3 cups iceberg lettuce
• 1 cup shredded carrot
• 1 cup shredded red cabbage
• 3 oz caramelized pecans
• 5 oz blue cheese
• 3 oz chopped chives
• Salt and pepper
• Caramelized pecans:
• 2 tbsp packed brown sugar
• ½ tbsp olive oil divided
• ½ tbsp balsamic vinegar
• ¾ -1 cup pecan halves
• Stir sugar, oil, and vinegar in a skillet over medium-high heat until sugar melts and the syrup bubbles.
• Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Using fork, separate nuts and cool completely on foil. Coating will harden as nuts cool