Mixed Greens With Balsamic Vinaigrette

• Pecans:
• 1 cup pecan halves (about 4 ounces)
• 2 tablespoons granulated sugar
• 1/8 teaspoon cayenne pepper
• 1 tablespoon unsalted butter, melted
• 1 large egg white, lightly beaten
• Vinaigrette:
• 2 tablespoons sweet hot mustard
• 1 clove garlic, minced
• 1/4 teaspoon balsamic vinegar (aged 6-10 years)
• 1/2 cup walnut oil
• 1/2 cup another oil (e.g., olive, grapeseed, etc.)
• salt and freshly ground black pepper, to taste
• 6 cups salad greens, rinsed, torn, and crisped (about 1 pound)

1. Preheat oven to 300 degrees F.
2. Pecans:
3. In a large bowl, toss the pecans with sugar, cayenne, melted butter, and egg white. Place on a parchment-lined baking sheet and bake for 20 minutes.
4. Vinaigrette:
5. Combine mustard, garlic, red pepper, and vinegar in a mixing bowl. Drizzle in the oil, whisking constantly, until completely incorporated. Sauce should be slightly thickened and emulsified. Season to taste with salt and pepper.
6. Salad:
7. Place the crisped salad greens in a salad bowl and toss with just enough dressing to lightly coat the leaves, approximately 1/4 cup. Taste and correct seasoning as needed. Mound the greens onto chilled salad plates and garnish with toasted pecans. Serve immediately.

pecans, pecan, sugar, cayenne pepper, unsalted butter, egg white, vinaigrette, sweet hot mustard, clove garlic, balsamic vinegar, walnut oil, another oil, salt, salad greens

Taken from www.epicurious.com/recipes/member/views/mixed-greens-with-balsamic-vinaigrette-50006793 (may not work)