Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry

• 12 lb organic spring greens
• 6 ounces of clawson Stilton cheese
• 1 cup dried cranberries
• salt and pepper
• 12 tablespoon orange rind
• 14 cup orange juice
• 12 cup sugar
• 2 cups pecan halves
• 3 teaspoons Dijon mustard
• 34 teaspoon sugar
• 3 tablespoons la posada spanish sherry wine vinegar
• 6 tablespoons olive oil

1. In a saucepan, bring Ingredients 5-7 to a boil.
2. Add pecan halves and toss with wooden spoon for about 3-5 minutes.
3. Be careful not to burn the pecans.
4. Take off fire and place on wax paper and cool.
5. Use 1 cup for the salad and freeze the rest.
6. Make the dressing by whisking together the last 4 ingredients.
7. Assemble your salad, place pecans on top of salad and drizzle with dressing.
8. ENJOY!

spring greens, cheese, cranberries, salt, orange rind, orange juice, sugar, pecan halves, mustard, sugar, posada spanish sherry wine vinegar, olive oil

Taken from www.food.com/recipe/spring-mix-toasted-pecans-cranberries-and-stilton-with-sherry-295080 (may not work)