Baby Blue Salad
        11-27-2006

MAKES 6 SERVINGS
PREP: 10 MIN




  • 3/4 pound mixed salad greens
  • Balsamic Vinaigrette to taste
  • 4 ounces blue cheese, crumbled
  • 2 oranges, peeled and cut into thin slices
  • 1 pint strawberries, quartered
  • 1/3 cup chopped walnuts, toasted
  • Sweet-and-Spicy Pecans


Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates.    
Arrange orange slices evenly over greens; sprinkle evenly with strawberries and top evenly with
Sweet-and-Spicy Pecans.


   Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 large garlic cloves,minced
  • 2 small shallots, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup olive oil


Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.


Sweet-and-Spicy Peacons

  • 1/4 cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tablespoons sugar
  • 1 tablespoon chili power
  • 1/8 teaspoon ground red pepper


Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes.
Drain discarding syrup. Combine 2 tablespoons sugar,chili power and red pepper. Add pecans,
tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes
or until golden brown, stirring once.