Pecan Crunch Salad With Hazelnut Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another salad recipe I picked up from a B&B in Montana. I have made this several times when catering lunches for our Pastoral staff. Ingredients:
7 cups mixed greens |
6 ounces gorgonzola, crumbled |
2/3 cup pecans (chopped) |
2 tablespoons butter |
1 tablespoon sugar |
1/2 teaspoon salt |
1 dash pepper |
1/8 teaspoon red pepper |
1 teaspoon dijon mustard |
1 teaspoon orange zest |
2 teaspoons honey |
2 tablespoons red wine vinegar |
1/4 cup orange juice |
1/4 cup hazelnut oil |
1/4 cup olive oil |
Directions:
1. Put all the pecan cruch ingredients into a small frypan over medium heat. Cook until sugar just caramelizes. Place on foil to cool. When cool put in a baggie to break up.
2. Mix all the ingredients for the vinegarette in a blender. I use a hand blender.
3. Toss greens with cheese, add vinegarette to taste. Sprinkle top of salad with the pecan crunch.
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