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Field Greens, Crumbled Blue Cheese and Toasted Pecans Recipe

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This recipe for Field Greens, Crumbled Blue Cheese and Toasted Pecans, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Field
Added: Saturday, January 26, 2008


2/3 c sugar
1 t dry mustard
1 t salt
2/3 c distilled white vinegar
3 T apple cider vinegar
4 1/2 t onion juice
2 T Worchestershire sauce
1 c vegetable oil

4 c mixed field greens
2 green onions, chopped
4 oz blue cheese, crumbled (1 cup)
1 Granny Smith apple, cored, seeded and chopped
1/4 c coarsely chopped and toasted pecans

Combine sugar, dry mustard, salt and vinegars. Stir until sugar is dissolved. Whisk in onion juice and Worchestershire. Add oil slowly, whisking continuously until blended.

Toss greens, green onions, blue cheese, apple and pecans in a salad bowl. Add vinaigrette, tossing to coat.

Spicy Pecans:
2 large egg whites
1 1/2 t salt
3/4 c sugar
2 T Worchestershire Sauce
2 T paprika
1 1/2 t cayenne pepper
4 1/2 c pecan halves
6 T unsalted butter, melted and cooked

Preheat oven to 325. Beat egg whites with salt until foamy. Add sugar, worchestershire, paprika and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30-40 minutes, stirring every 10 minutes. Remove from oven and cool. Store pecans in an airtight container. Yields 4 1/2 cups.




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