Baby Greens with Grapes, Hot-Sweet Pecans and Gorgonzola Vinaigrette

Hot-Sweet Pecans:
2 Tbsp. butter
1/4 cup brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. water
1 cup pecan halves

Dressing:
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar
4 oz. wt. Gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 tsp. black pepper, ground
1/2 tsp. salt

Salad:
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups seedless California grapes, separated and rinsed

Butter a metal cookie sheet and set aside.

In non-stick frypan, combine butter, brown sugar, cayenne pepper, salt, and water. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT!

Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.

Whisk together dressing ingredients until combined.

To assemble salad, toss greens with grapes, nuts and vinaigrette.

Other Notes:
Nuts can be done in advance, keep stored in airtight container.
Dressing can be made in advance and stored refrigerated.

Makes 6 servings
Source: California Table Grape Commission