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    Baby Greens and Grapes with Gorgonzola V


    Source of Recipe


    California Table Grape Commission

    Recipe Introduction


    Baby greens are tossed with fresh grapes, hot-sweet pecans and Gorgonzola for a very special appetite teaser.
    This takes a little more time to prepare, but it is worth it!

    List of Ingredients




    30 ml (2 tbsp) butter
    60 ml (¼ cup) brown sugar
    2 ml (½ tsp) cayenne pepper
    2 ml (½ tsp) salt
    5 ml (1 tsp) water
    250 ml (1 cup) pecan halves

    Gorgonzola Vinaigrette:
    125 ml (½ cup) extra virgin olive oil
    45 ml (3 tbsp) white wine vinegar
    115 g (4 oz) Gorgonzola cheese, crumbled (about 250 ml/1 cup)
    1 ml (¼ tsp) black pepper, ground
    2 ml (½ tsp) salt

    Assembly:
    225 g (8 oz) or 6 cups baby greens salad mix
    500 ml (2 cups) seedless grapes, rinsed

    Recipe



    Butter a metal cookie sheet and set aside. In non-stick frying pan, combine first set of ingredients, except for 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 1½ 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.

    Makes 6 servings.

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



 

 

 


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