BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. 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. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
- Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
- Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
CARAMELIZED ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE
I was supposed to serve a meal to a very special person in my life. This person is a vegetarian and I wanted to prepare something light, creative and impressive.
Provided by Faina Shpiler
Categories Lettuce Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400 degrees F.
- 2. Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan and drizzle them with olive oil. Bake until the figs are soft and caramelized, about 15 minutes. Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
- 3. In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
- 4. To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.
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