Baby Greens with Grapes, Hot-Sweet Pecans and Gorgonzola Vinaigrette
- Duration
- Cook Time
- Prep 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
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.
