Baby Blue Salad Recipe

• 3/4 lb mixed salad greens Balsamic Vinaigrette (see below)
• 4 ounce blue cheese crumbled
• 2 x oranges peeled, and cut into thin slices
• 1 pt strawberries quartered Sweet-and-Spicy Pecans (see below)
• 1/2 c. balsamic vinegar
• 3 Tbsp. Dijon mustard
• 3 Tbsp. honey
• 2 x garlic cloves chopped
• 2 sm shallots chopped
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1 c. extra virgin olive oil
• 1/4 c. sugar
• 1 c. hot water
• 1 c. pecan halves
• 2 Tbsp. sugar
• 1 Tbsp. chili pwdr
• 1/8 tsp grnd red pepper

1. Toss greens with Balsamic Vinaigrette and crumbled blue cheese.
2. Place on 6 individual plates.
3. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans.
4. For Balsamic Vinaigrette: Whisk together first 7 ingredients till blended.
5. Gradually whisk in extra virgin olive oil.
6. (Makes 1 2/3 c.)
7. For Sweet-and-Spicy Pecans: Stir together 1/4 c. sugar and 1 c. hot water till sugar dissolves.
8. Add in pecan halves, and soak 10 min.
9. Drain, discarding sugar mix.
10. Combine 2 Tbsp.
11. sugar, chili pwdr, and red pepper.
12. Add in pecans, tossing to coat.
13. Place on a lightly greased baking sheet.
14. Bake at 350 degrees for 10 min or possibly till pecans are golden, stirring once.
15. (Makes 1 c.)
16. This recipe yields 6 servings.

mixed salad greens balsamic vinaigrette, blue cheese, oranges, pecans, balsamic vinegar, mustard, honey, garlic, shallots, salt, black pepper, extra virgin olive oil, sugar, water, pecan halves, sugar, chili pwdr, red pepper

Taken from cookeatshare.com/recipes/baby-blue-salad-72858 (may not work)