Baby Greens with Grapes,
Hot-Sweet Pecans & Gorgonzola Vinaigrette
2 tablespoons butter
1/4 cup brown sugar, packed
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 ounce weight Gorgonzola cheese, crumbled
(about 1 cup crumbled)
1/4 teaspoon black pepper, ground
1/2 teaspoon salt
8 ounce weight baby greens salad mix,
or a mix of your favorite lettuces (about 6 big handfuls)
2 cups seedless California grapes, separated
and rinsed
Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first five
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.
Makes 6 servings.
Tips:
Nuts can be done in advance, keep stored
in airtight container.
Dressing can be made in advance and stored
refrigerated.
Per Serving: Calories 458; Protein 6.5g;
Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat
9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.
Recipe provided courtesy of California Table Grape Commission.
