Can we can ever run out of wonderful salad combinations?  I don’t think so . . . there are just so many delicious oils, vinegars and cheese that we could eat a different salad every night and love it!  If you are a fan of gorgonzola cheese you are in for a treat.  I think you could add some grilled chicken and make a meal of it.  The only problem you are going to have is keeping your hands off the hot-sweet pecans until it’s time to eat!

Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette

Makes 6 servings

Ingredients:

 

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 grapes, separated and rinsed

Instructions:

1.  Butter a metal cookie sheet and set aside.

2.  In non-stick skillet, 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.  {Once you start nibbling these pecans you’ll have to force yourself to save them for the salad!}

3.  Whisk together dressing ingredients until combined.

4.  To assemble salad, toss greens with grapes, nuts and vinaigrette.

Note:

• Nuts can be done in advance, keep stored in airtight container.
• Dressing can be made in advance and stored refrigerated.

Recipe from the California Table Grape Commission

You might also like:

Chicken and Grape Salad with Blue Cheese Yogurt Dressing
Pear and Pistachio Salad with Sherry Shallot Vinaigrette
Spinach Salad