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Baby Blue Salad


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

¾ pound mixed salad greens
Balsamic Vinaigrette*
4 ounces bleu cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered
Sweet and Spicy Pecans**
*Balsamic Vinaigrette
½ cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon pepper
1 cup olive oil
**Sweet and Spicy Pecans
¼ cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper


Balsamic Vinaigrette - Whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallots, salt and pepper until blended. Gradually whisk in olive oil.


Toss greens with Balsamic Vinaigrette and crumbled bleu cheese. Place on 6 individual plates.


Arrange orange slices over greens. Sprinkle with strawberries. Top with Sweet-and-Spicy Pecans.


Sweet and Spicy Pecans - Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves.


Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture.


Combine 2 tablespoons sugar, chili powder and red pepper.


Add pecans, tossing to coat. Place on a lightly greased baking sheet.


Bake in oven at 350° F for 10 minutes or until pecans are golden brown, stirring once.


Pairs Well With


Notes

A dash of local for every season
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