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Baby Blue Salad




Source of Recipe


Southern Living magazine


Recipe Introduction


This is one of our all time favorite recipes developed by chef Franklin Biggs, and served at his restaurant in Homewood, Alabama. It's equally delicious served as a main dish topped with sliced beef or pork tenderloin, or strips of hot, grilled chicken.


Recipe Link: http://southernliving.com

List of Ingredients




3/4 pound mixed salad greens
Balsamic Vinaigrette
4 ounces blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered
Sweet-and-Spicy Pecans




Recipe



Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices evenly over greens; sprinkle evenly with strawberries and top evenly with Sweet-and-Spicy Pecans.

Yield: 6 servings


Balsamic Vinaigrette
This recipe goes with Baby Blue Salad

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 large garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.
Yield: 1 2/3 cups


Sweet-and-Spicy Pecans
This recipe goes with Baby Blue Salad

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.
Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.

Bake at 350° for 10 minutes or until golden brown, stirring once.

Yield: 1 cup