Shelly's Recipe

NUTTY ORANGE AND BLUE SALAD

Category: Salad

Salad
1 head frisee lettuce (curly endive) or romaine lettuce.
1 Bosc pear, sliced thin

1 cup Orange- Shallot Vinaigrette (below)
Salt and black pepper
4 tbsp Maytag blue, Gorgonzola or Stilton cheese, crumbled
16 Honey-Glazed pecans (below)

Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste. Garnish with pecans.

Orange-Shallot Vinaigrette
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 tbsp Cider vinegar
4 tbsp Olive oil

Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil. Season to taste.

Honey-Glazed Pecans
6 tbsp honey
1 tbsp Butter
Pinch of cayenne pepper
Salt to taste
16 pecans

Boil all of the ingredients (except the pecans) until a soft fluid forms. Pour over pecans in a mixing bowl. Coat well. Bake pecans at 350 for 10 minutes or until crispy. Cool.