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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.