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Salad With Grapes, Gorgonzola And Pecans




Source of Recipe


The Toronto Star


List of Ingredients




PECANS:

2 tbsp butter

1/4 cup brown sugar

1/2 tsp each: salt, cayenne pepper

1 tsp water

1 cup pecan halves

VINAIGRETTE:

1/2 cup extra virgin olive oil

3 tbsp white wine vinegar

1/2 tsp salt

1/4 tsp pepper

SALAD:

6 cups mixed salad greens (about 8 oz/225 g)

2 cups seedless green grapes, halved if desired

1 cup crumbled gorgonzola cheese

Recipe



For pecans, combine butter, sugar, salt, cayenne and water over medium-high heat.

Bring to boil, stirring until sugar is dissolved and mixture is bubbly and foamy, about 2 minutes.

Add pecans. Cook, stirring, 90 seconds.

Spoon pecans on to buttered or parchment-lined baking sheet in single layer. Let cool thoroughly.

(Nuts can be prepared in advance and stored in airtight container.)

For vinaigrette, whisk together all ingredients until well combined. (Makes about 3/4 cup. Vinaigrette can be made in advance and stored in refrigerator.)

To assemble, toss greens with grapes, pecans and dressing to taste. Sprinkle with gorgonzola.

Makes 6 side servings.