Recipe: Baby Blue Salad with Balsamic Vinaigrette and Sweet and Spicy Pecans for Whubbard

Baby Blue Salad
Source: susanna

3/4 pound mixed salad greens
Balsamic Vinaigrette (see below)
4 ounces blue cheese, crumbled
2 oranges, peeled and thinly sliced
1 pint fresh strawberries, quartered
Sweet-and-Spicy Pecans (see below)

TOSS greens with Balsamic Vinaigrette and blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans. Yield: 6 servings.

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

WHISK together first 7 ingredients until blended. Gradually whisk in olive oil. Yield: 1 2/3 cups.

Sweet-and-Spicy Pecans:
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

STIR together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup. COMBINE 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. BAKE at 350 for 10 minutes, stirring once. Yield: 1 cup.