Shelly's Recipe

BABY BLUE SALAD

Category: Salad

3/4 lb mixed salad greens
Balsamic vinaigrette, recipe follows
4 oz blue cheese, crumbled
2 oranges, peeled and thinly sliced
1 pint fresh strawberries, quartered
Sweet and spicy pecans, recipe follows

Salad
Toss greens with vinaigrette and crumbled blue cheese. Place on 6 salad plates. Arrange orange slices; sprinkle with strawberries, top with pecans.

Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tbsp Dijon mustard and honey
2 clove garlic, minced
2 small shallots, minced
1/4 tsp salt and pepper
1 cup olive oil
Whisk together first 7 ingredients until blended. Gradually whisk in oil until combined.

Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tbsp sugar
1 tbsp chili powder
1/8 tsp ground red pepper

Stir together sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp sugar and seasonings. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 for 10 minutes or until pecans are golden brown, stirring once.