Baby greens, candied spicy-hot pecans and seedless grapes tossed in a tangy, gorgonzola vinaigrette.

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

Hot Sweet Pecans:

2 tablespoons butter

1/4 cup brown sugar, packed

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon water

1 cup pecan halves

 

Gorgonzola Vinaigrette:

1/2 cup extra virgin olive oil

3 tablespoons white wine vinegar

4 ounces Gorgonzola cheese, crumbled (about 1 cup crumbled)

1/4 teaspoon black pepper, ground

1/2 teaspoon salt

 

8 ounce weight baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)

2 cups seedless California grapes, separated and rinsed

1. For Hot Sweet Pecans:Butter a metal cookie sheet and set aside.
2. In non-stick frypan, combine first five 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.
3. For Gorgonzola Vinaigrette: Whisk together dressing ingredients until combined.
4. To assemble salad, toss greens with grapes, nuts and vinaigrette.

Makes 6 servings.

Tips:

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

Per Serving: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.

Recipe provided courtesy of California Table Grape Commission.