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Pear and Blue Cheese Salad with Spiced Candied Pecans and Raspberry
Vinaigrette
Makes 6 servings
Ingredients:
6 ounces fresh spring mix salad blend
Raspberry Vinaigrette (recipe follows)
2 ripe pears, sliced
3/4 cup crumbled blue cheese
3/4 cup Candied Pecans (recipe follows)
Preparation:
In a large bowl, toss together the spring mix and the Raspberry
Vinaigrette. Dress the top of the salad with the sliced pear, blue
cheese and candied pecans. Serve at once.
Raspberry Vinaigrette
Ingredients:
2 tablespoons raspberry vinegar
2 tablespoons seedless raspberry jam
1/3 cup canola oil
Preparation:
Blend the vinegar and the jam in a covered blender for 10 to 15
seconds, then add the oil in a slow, steady stream. Store in a glass
jar in the refrigerator if not using right away.
Spiced Candied Pecans
Ingredients:
1/8 cup sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground pepper
pinch cayenne
1 tablespoon butter
3/4 cups pecan halves
cooking spray
Preparation:
Mix the sugar, salt, cinnamon, ginger, pepper and cayenne together in
bowl.
Melt the butter in small skillet over medium heat and add the sugar
mixture and pecans. Stir constantly, until the sugar has melted and
nuts are coated.
Cool on a piece of aluminum foil lightly sprayed with cooking spray.
Source: Chef2Chef Forum Member, Chef/Owner David Nelson
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