Baby Greens And Grapes With Gorgonzola Vinaigrette

• Gorgonzola Vinaigrette
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 2 ounces gorgonzola
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 garlic clove, minced
• Hot-Sweet Pecans
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1 teaspoon water
• 1 cup pecan halves
• Salad Mix
• 6 cups mixed baby greens
• 2 cups green grapes, rinsed, cut in 1/2 or 2 cups sweet black grapes

1. Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
2. Bring to boil over medium high heat.
3. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
4. Add pecans and stir while cooking fo 1-1/2 minutes.
5. Spoon pecans onto cookie sheet and spread out to separate; let cool.
6. Dressing: In a blender, combine ingredients.
7. To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
8. Divide onto plates and top with pecans.

gorgonzola vinaigrette, olive oil, white wine vinegar, gorgonzola, black pepper, salt, garlic, pecans, butter, brown sugar, cayenne, salt, water, pecan halves, salad mix, mixed baby greens, green grapes

Taken from www.food.com/recipe/baby-greens-and-grapes-with-gorgonzola-vinaigrette-196093 (may not work)