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California Olive Ranch

Recipes/Vegetables & Sides

Fruit, Pecans & Mixed Greens with Gorgonzola Vinaigrette

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Recipe Credit: \u00a0Keith M., Mount Healthy, Ohio - Grand Prize Winning Recipe, Seasons Best \"Freshen Up Your Salad\"<\/em><\/h3>","

Recipe Credit: \u00a0Keith M., Mount Healthy, Ohio - Grand Prize Winning Recipe, Seasons Best \"Freshen Up Your Salad\"<\/em><\/h3>","

Recipe Credit: \u00a0Keith M., Mount Healthy, Ohio - Grand Prize Winning Recipe, Seasons Best \"Freshen Up Your Salad\"<\/em><\/h3>","

Recipe Credit: \u00a0Keith M., Mount Healthy, Ohio - Grand Prize Winning Recipe, Seasons Best \"Freshen Up Your Salad\"<\/em><\/h3>"]

Ingredients

For the Sweet Heat Pecans

2 TBSP butter
1/4 cup brown sugar
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp water
1 cup pecan halves

For the Gorgonzola Vinaigrette

1/2 cup California Olive Ranch extra virgin olive oil
3 TBSP balsamic vinegar
4 oz Gorgonzola cheese, crumbled
1/2 tsp salt
1/4 tsp black pepper

For the Salad

6 cups mixed greens
2 ripe red pears, diced
1/4 cup dried dates, chopped

Instructions

For the pecans:

Butter a baking sheet, set aside. In a large non stick skillet, combine 2 TBSP butter, brown sugar, cayenne, salt and water. Bring to boil, stir until sugar is dissolved, approximately 2 minutes. When mixture is bubbly and foamy, add pecans. Cook and stir for 1-2 minutes. Spoon pecans onto prepared baking sheet, spreading out to separate. Let cool.

For the gorgonzola vinaigrette

In a large glass measuring cup, combine all vinaigrette ingredients; whisk to combine. Set aside.

For the salad

In a large bowl, place mixed greens, top with diced pears, dates and pecans. Pour vinaigrette over and toss.

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