Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I served this salad for Thanksgiving and since then have fixed it several more times. I keep a jar of the dressing handy. We have a wonderful Grocery in Austin, Central Market. This came from there store magazine. Ingredients:
1/2 lb organic spring greens |
6 ounces of clawson stilton cheese |
1 cup dried cranberries |
salt and pepper |
1/2 tablespoon orange rind |
1/4 cup orange juice |
1/2 cup sugar |
2 cups pecan halves |
3 teaspoons dijon mustard |
3/4 teaspoon sugar |
3 tablespoons la posada spanish sherry wine vinegar |
6 tablespoons olive oil |
Directions:
1. In a saucepan, bring Ingredients 5-7 to a boil.
2. Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
3. Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
4. Make the dressing by whisking together the last 4 ingredients.
5. Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!
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