Pecan Crunch Salad With Hazelnut Vinaigrette

• 7 cups mixed greens
• 6 ounces gorgonzola, crumbled
• 23 cup pecans (chopped)
• 2 tablespoons butter
• 1 tablespoon sugar
• 12 teaspoon salt
• 1 dash pepper
• 18 teaspoon red pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon orange zest
• 2 teaspoons honey
• 2 tablespoons red wine vinegar
• 14 cup orange juice
• 14 cup hazelnut oil
• 14 cup olive oil

1. Put all the pecan cruch ingredients into a small frypan over medium heat.
2. Cook until sugar just caramelizes.
3. Place on foil to cool.
4. When cool put in a baggie to break up.
5. Mix all the ingredients for the vinegarette in a blender.
6. I use a hand blender.
7. Toss greens with cheese, add vinegarette to taste.
8. Sprinkle top of salad with the pecan crunch.

mixed greens, gorgonzola, pecans, butter, sugar, salt, pepper, red pepper, mustard, orange zest, honey, red wine vinegar, orange juice, hazelnut oil, olive oil

Taken from www.food.com/recipe/pecan-crunch-salad-with-hazelnut-vinaigrette-141696 (may not work)