Baby Blue Salad
|3/4 lbMixed greens|
|4 ozBlue cheese; crumbled|
|2 Oranges; peeled and cut into slices|
|1 pintStrawberries; fresh, quartered|
|--Sweet and Spicy Pecans--|
|1 cupWater; warm|
|1 cupPecans; halved|
|1 tablespoonChili powder|
|1/8 teaspoonGround red pepper|
|1/2 cupBalsamic vinegar|
|3 tablespoonDijon mustard|
|2 clovesGarlic; large, minced|
|2 Shallots; small, minced|
|1 cupolive oil|
Baby Blue Salad Preparation
Toss together first 5 ingredients in a large bowl. Drizzle with desired amount of balsamic vinaigrette, gently tossing to coat. Serve with remaining balsamic vinaigrette.
Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until golden brown, stirring once.
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.
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