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Baby Greens, Grapes and Hot-Sweet Pecans




Source of Recipe


Source: California Table Grape Commission


List of Ingredients




HOT-SWEET PECANS

2 tablespoons butter
¼ cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1teaspoon water
1 cup pecan halves

GORGONZOLA VINAIGRETTE

1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 ounces (about 1 cup) gorgonzola cheese, crumbled
½ teaspoon salt
¼ teaspoon ground black pepper

SALAD

8 ounces (about 6 cups) baby greens salad mix
2 cups seedless grapes, rinsed



Recipe



Butter a metal cookie sheet and set aside. In nonstick frying pan, combine first set of ingredients except for the pecans. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.

Add pecan halves and stir while cooking for 1 1 /2 minutes. Spoon pecans onto cookie sheet and spread to separate. Let cool thoroughly. + Whisk together dressing ingredients until well-combined.

To assemble salad, toss greens with grapes, nuts and vinaigrette.

Note: Nuts can be prepared in advance and stored in an airtight container. Dressing can be made in advance and stored refrigerated.

Nutrition facts per serving:

458 calories, 40 g fat (9 g saturated fat), 6.5 g protein, 23 g carbohydrates, 31 mg cholesterol, 592 mg sodium and 2.6 g fiber.

Makes 6 servings