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Recipe: Glen Ellen Fire and Ice Salad with Candied Pecans (Glen Ellen Inn Restaurant)

Salads - Fruit, Gelatin
GLEN ELLEN FIRE AND ICE SALAD

FOR THE FRESH FRUIT SALSA:
2 apples, diced
2 pears, diced
1/2 jalapeno, diced very fine
1/4 cup diced red onions
Salt and pepper
1/8 cup lemon juice
1/8 cup red wine vinegar
1/4 cup fresh mint, chopped
1/2 bunch fresh cilantro, chopped
FOR THE CANDIED PECANS:
3/4 cup sugar
1 1/2 cups sweet pecans
FOR THE SALAD:
1 pound mixed greens
2 ounces goat cheese, grated

TO MAKE THE SALSA:
Toss all ingredients for the salsa together; let marinate for 6 hours.

TO MAKE THE CANDIED PECANS:
Heat sugar over low heat until it turns to a caramel-colored liquid; spread pecans on cookie sheet and drizzle caramel over top. Let cool. Chop pecans in fourths.

TO MAKE THE SALAD:
Place mixed greens on chilled salad plate; top with fruit salsa, a healthy sprinkling of goat cheese and a handful of sweet pecans.

Makes 10 servings
From: Christian Bertrand, Glen Ellen Inn Restaurant
Source: Best of the Best from California by Gwen McKee and Barbara Moseley
MsgID: 1435187
Shared by: Betsy at Recipelink.com
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