Email to The Barefoot Chef      

Baby Blue Salad with Dressing and Pecans

Source of Recipe

Chef Franklin Biggs, Homewood Gourmet


Recipe Introduction

Serves 12.

List of Ingredients

Salad:
1 1/2 pound baby lettuce mix (mezclun, spring/summer mix)
6 ounces blue cheese, crumbled
4 each: Oranges, peeled to the flesh and sliced (2 slices per
salad), strawberries, hulled and quartered (2 tablespoons
per salad.

Balsamic Vinigrette:
1/3 cup Balsamic vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons fresh garlic, minced
2 tablespoons fresh shallots, minced (optional)
1 cup olive oil
Salt and pepper to taste

Sweet & Spicy Pecans:
6 ounces pecan halves
4 tablespoons white sugar
2 tablespoons chili powder
1/2 cup sugar syrup made with 1/2 cup water and 4 tablespoons
sugar


Recipe

Salad:
Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Place oranges and strawberries at 3 equal points of the plate. Top with sweet and spicy pecans.

Balsamic vinaigrette:
Whisk vinegar, honey, Dijon mustard, garlic and shallots until thick. slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Sweet & Spicy Pecans:
Mix sugar and spices together. Soak nuts in syrup. Drain. Toss nuts with spice/sugar mix to coat. Lay out on a sheet pan with parchment paper and roast for 10 minutes at 350 degrees until golden brown.