BABY BLUE SALAD

Baby Blue Salad image

Number Of Ingredients 21

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2 (5-ounce) bags mixed spring salad greens
4 ounces crumbled blue cheese
2 oranges, peeled and sectioned
1 pint fresh strawberries, quartered
1 cup sweet-and-spicy pecans
2
1 cup balsamic vinegar
6 tablespoons dijon mustard
6 tablespoons honey
4 garlic cloves, peeled and minced
4 small shallots, peeled and minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups olive oil
2
1/2 cup sugar
2 cups warm water
2 cups pecan halves
4 tablespoons sugar
2 tablespoons chili powder
1/4 teaspoon ground red pepper

Steps:

Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups. For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.