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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salad with Candied Pecans & Blue Cheese Recipe

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This recipe for Salad with Candied Pecans & Blue Cheese is from Harmonizing Flavours, 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:  
1/3 cup pecans sliced lengthwise
1/2 tsp. cinnamon
1 tbsp. dark brown sugar
1-1/2 tsp. butter melted
3 cups each of bibb, red & iceberg lettuce
1 green onion chopped
1/4 cup olive oil
1/4 cup of white wine vinegar
1/4 tsp. balsamic vinegar
2 tsp. Dijon mustard
2 tbsp. sour cream
2 tbsp. honey
1 Tbsp chopped basil
Salt and pepper
½ cup crumbled blue cheese
Directions:
Directions:
Preheat oven to 375º F.

Slice each pecan half into at least three lengthwise pieces. Combine the cinnamon and brown sugar. Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.

Vinaigrette: Whisk together olive oil, white wine vinegar, balsamic vinegar, Dijon mustard, sour cream, honey, basil, salt & freshly ground black pepper, crumbled blue cheese

Place lettuce in a large serving bowl. Add the vinaigrette and toss thoroughly. Top with sliced green onions.

Break the cooled pecan slices apart and sprinkle them over the salad.

 

 

 

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