BABY BLUE SALAD
1 1/2 lbs. baby lettuce mix (spring salad mix)
6 oz. crumbled blue cheese
4 c. Balsamic Vinaigrette (recipe below)
4 Oranges, peeled to the flesh, and sliced
2 pt. strawberries, hulled and quartered
6 oz. Sweet and Spicy pecans (recipe below)
VINAIGRETTE (for 12 salads)
1/2 c. balsamic vinegar
1/3 c. Dijon mustard 9extra strong preferred)
1/3 c. honey
2 T. roasted garlic
2 T. shallots
3 c. Olive oil/vegetable oil blend
salt and pepper
Whisk vinegar, honey, mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste
SWEET AND SPICY PECANS
6 oz. whole pecans
2 t white sugar mixed with 1/2 c. water
2 T. white sugar
2 T. chili powder (I use a blend of ground red chiles and a southwestern spice blend, the effect being close to a red chili powder) Mix sugar and spices together. Soak nuts in sugar syrup, and then toss with spice/sugar mix to coat.
Lay out on a baking pan on a parchment sheet and
roast for 10 minutes at 350 degrees until golden brown.
Toss baby lettuce mixture with balsamic vinaigreet and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of place. Place 2 orange slices and 2 strawberry quarters at 3 equal points of the plate. Top with pecans.