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

Name: Baby Greens with Grapes, Hot-Sweet Pecans and Gorgonzola Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Servings
Ingredients: 2 Tbsp. butter; 1/4 cup brown sugar; 1/2 tsp. cayenne pepper; 1/2 tsp. salt; 1 tsp. water; 1 cup pecan halves; 1/2 cup extra virgin olive oil; 3 tbsp. white wine vinegar; 4 oz. wt. Gorgonzola cheese, crumbled (about 1 cup crumbled); 1/4 tsp. black pepper, ground; 1/2 tsp. salt; 8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls); 2 cups seedless California grapes, separated and rinsed

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 29, 2010

20minDuration
15minCook Time
5minPrep Time
ServingsServings

Ingredients

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

Preparation

1 Butter a metal cookie sheet and set aside.

2 In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat.

3 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.

4 Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.