Salad
3/4 pound mixed salad greens
4 oz blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered
Vinaigrette
1/2 c balsamic vinegar
3 T dijon mustard
3 T honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp salt
1/4 tsp pepper
1 c olive oil
Pecans
1/2 c sugar
1 c warm water
1 c pecan halves
2 T sugar
1 T chili powder
1/8 t ground red pepper
Toss greens with balsamic vinaigrette and crumbled blue cheese. Place on six individual plates. Arrange orange slices and strawberry pieces over greens and top with sweet and spicy pecans.
Balsamic Vinaigrette: Whisk together first seven ingredients until blended. Gradually whisk in oil.
Sweet and Spicy Pecans: Stir together 1/4 c sugar and 1 c warm water until sugar dissolves. Add pecan halves and soak ten minutes. Drain, discarding sugar water. Combine 2 T sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on lightly greased baking sheet. Bake at 350 for ten minutes or until pecans are a golden brown, stirring once.