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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
- For Hot Sweet Pecans:Butter a metal cookie
sheet and set aside.
- 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.
- For Gorgonzola Vinaigrette: Whisk together
dressing ingredients until combined.
- 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.
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