baby-greens-with-grapes-hot-sweet-pecans-and-gorgonzola

DIRECTIONS

Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first set of ingredients. 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.

Ingredients

2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
1/2 teaspoon salt
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed

DIRECTIONS

Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first set of ingredients. 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.

Notes

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

This is a Gluten-free recipe
This is a Vegetarian recipe

Servings

6 servings

Nutritional Information

Calories 458; Protein 6.5 g; Carbohydrate 23 g; Fat 40 g 75% Calories from Fat); Saturated Fat 9 g (14% Calories from Saturated Fat); Cholesterol 31 mg; Sodium 592 mg; Fiber 2.6 g.