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LETTUCE - Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette
Nb persons: 6
Yield:
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| Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette DMN Hot Sweet Pecans: | |
| 2 tablespoons | butter |
| 1/4 cup | brown sugar, packed |
| 1/2 teaspoon | cayenne pepper |
| 1/2 teaspoon | salt |
| 1 teaspoon | water |
| 1 cup | pecan halves |
| Gorgonzola Vinaigrette: | |
| 1/2 cup | extra virgin olive oil |
| 3 tablespoons | white wine vinegar |
| 4 ounces | Gorgonzola cheese, crumbled,, (about 1 cup crumbled) |
| 1/4 teaspoon | black pepper, ground |
| 1/2 teaspoon | salt |
| 8 ounce | weight baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls) |
| 2 cups | seedless California grapes, separated and rinsed |
For Hot Sweet Pecans:Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
For Gorgonzola Vinaigrette: Whisk together dressing ingredients until combined.
To assemble salad, toss greens with grapes, nuts and vinaigrette.
Makes 6 servings.
Tips:
Nuts can be done in advance, keep stored in airtight container.
Dressing can be made in advance and stored refrigerated.
Per Serving: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.
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