Baby Blue Salad

• 3/4 lb mixed salad green, of your choice
• 4 ounces blue cheese, crumbled (I prefer Feta cheese)
• 2 oranges, peeled and thinly sliced
• 1 pint fresh strawberries, quartered and sliced
• Balsamic Vinaigrette
• 1/2 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 garlic cloves, minced
• 2 small shallots, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil
• Sweet and Spicy Pecans
• 1/4 cup sugar
• 1 cup warm water
• 1 cup pecan halves
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 1/8 teaspoon ground red pepper

1. For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
2. For the Sweet and Spicy Pecans, stir together 1/4 Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
3. To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
4. If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
5. *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.

mixed salad green, blue cheese, oranges, fresh strawberries, vinaigrette, balsamic vinegar, mustard, honey, garlic, shallots, salt, pepper, olive oil, sweet, sugar, water, pecan halves, sugar, chili powder, ground red pepper

Taken from www.food.com/recipe/baby-blue-salad-175844 (may not work)