Fruit, Pecans & Mixed Greens with Gorgonzola Vinaigrette
["
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.
- In a large glass measuring cup, combine all vinaigrette ingredients; whisk to combine. Set aside.
- In a large bowl, place mixed greens, top with diced pears, dates and pecans. Pour vinaigrette over and toss.
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