Baby Blue Salad

Serves 12

Franklin Biggs

Pepper Place Market Board of Directors

 

1-lbs. Baby Lettuce Mix (sometimes called mezclun or spring/summer mix)

6 oz. Blue Cheese, crumbled

2 cups Balsamic Vinaigrette (recipe below)

4 ea. Oranges, peeled to the flesh and sliced, or use same amount of mandarin oranges, drained

2 pt. Strawberries, hulled and quartered (2 Tbsp. per salad)

6 oz. Sweet and Spicy pecans (recipe below)

 

Procedure:

Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat lettuce but not drown them. Place in center of plate. Place oranges, and strawberries at 3 equal points of the plate. Top with sweet and spicy pecans.

 

Balsamic Vinaigrette

(for 12 salads)

 

1 cup Balsamic Vinegar

1/3 cup Dijon Mustard

1/3 cup Honey

2 Tbsp. Roasted garlic

2 Tbsp. Fresh Shallots (optional)

3 cups Olive Oil

To taste Salt and Pepper

 

Procedure:

Whisk vinegar, honey, dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

 

Sweet & Spicy Pecans (makes six ounces)

6 oz. Pecans, whole

2 Tbsp. White Sugar

1 Tbsp. Chili Powder

 

 

Procedure:

Mix sugar and spices together. Toss nuts with spice/sugar mix to coat.

Lay out on a roasting pan and roast for 10 minutes at 350 until golden brown.