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Candied Pecan and Apple Salad




Source of Recipe


The Fresh Market


List of Ingredients




BALSAMIC VINAIGRETTE
1 small shallot, minced

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

3 teaspoons black sage honey

2 cloves of garlic, minced

2/3 cup olive oil

salt and pepper, to taste


SALAD
1 (5 ounce) package mixed baby greens

1 apple, chopped

1/4 cup celery, finely chopped

1/2 cup candied pecans

1/2 cup Blue cheese, crumbled



Recipe



In a medium mixing bowl, combine shallots, vinegar and Dijon mustard; let stand for 20 minutes. Whisk in honey and garlic, then slowly drizzle in olive oil while rapidly whisking. Season with salt and pepper to taste. Set aside and chill in refrigerator.

In a large bowl, toss mixed baby greens, apples, celery, pecans and Blue cheese. Toss with Balsamic Vinaigrette just before serving.



Candied Pecans

Ingredients:

1 cup pecans

1/2 cup sugar


Preparation:
Place pecans and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the pecans. Remove pecans from skillet, and spread them out on a sheet of aluminum foil to cool.