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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dinner Party Salad Recipe

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This recipe for Dinner Party Salad is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad ingredients:
2 apples or 2 Bosc pears, cut in wedges
6 oz. Arugula or Spring Mix salad greens
1/2 c. dried cranberries
8 oz. fresh goat cheese, cut into 1 oz. circles
Directions:
Directions:
Candied Pecans:
3 T. butter
1 c. pecans
1/2 c. powdered sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper

Dressing:
1 c. balsamic vinegar
7 T. Dijon mustard
7 T. light brown sugar
1 c. olive oil
1 c. vegetable oil

In a frying pan melt the butter. In a bowl toss pecans, sugar, salt and cayenne pepper. Add all to the frying pans and stir constantly for a couple of minutes until it caramelizes. Pour out on waxed paper to cool.
In a food processor or blender, blend vinegar, mustard, and brown sugar. Slowly add the oils with the motor running until it thickens.
Toss greens, cranberries, and pecans. Drizzle with dressing and artfully arrange fruit and cheese on top of each plate of greens.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Dressing may be stored in the refrigerator for up to 2 weeks. You can press cheese slices into some chopped pecans . . . also it slices well with unflavored dental floss.

 

 

 

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