Shelly's Recipe

SALAD WITH HERBED MUSTARD VINIAGRETTE AND CARMELIZED PECANS

Category: Salad

Herb-Mustard Vinaigrette
1 tsp minced garlic
2 tsp minced shallot
2 tbsp Dijon mustard
1 1/2 tsp dried oregano
2 tsp dried parsley
1/2 tsp ground black pepper
1/4 tsp kosher salt
1/4 cup red wine vinegar
1 1/3 cups mild flavored olive oil
3 tbspgrated Parmesan cheese

For the salad:
Field Greens and Romaine Lettuces
Blue cheese, crumbled
Dried Cranberries
Spicy Glazed Pecans (see below)

Spicy Glazed Pecans
1/4 cup sugar
1 tablespoons water
1/2 scant teaspoon salt
1/4 teaspoon cayenne pepper
2 teas Worchester sauce
1 cup pecan halves


Preheat oven to 350. Line a baking sheet with parchment paper, or use your favorite liner.

Combine first 5 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves; boil 2 minutes. Add pecans and stir until pecans are well coated with mixture, about 1 minute. Transfer pecans to prepared sheet, spreading evenly. Bake until the pecans are beginning to brown, anywhere from 11 to 13 minutes.

Transfer the cooked pecans to a parchment lined sheet and keep separate. Cool completely. Store in airtight container