Fruit, Pecans & Mixed Greens with Gorgonzola Aged Balsamic Vinaigrette

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Posted by in Recipes on Sep 19, 2012 . .

Sweet Heat Pecans

2 TBSP butter
1/4 cup brown sugar
1/2 tsp Olive Cart Habenero Garlic Heat Seasoning Mix
1/2 tsp salt
1 tsp water
1 cup pecan halves

Gorgonzola Vinaigrette

1/4 cup Olive Cart Avocado Oil
1/4 cup Olive Cart Chilean Picual Olive Oil
3 TBSP Olive Cart South Haven 25 Year Aged balsamic vinegar
4 oz Gorgonzola cheese, crumbled
1/2 tsp salt
1/4 tsp black pepper

Salad

6 cups mixed greens
2 ripe red pears, diced
1/4 cup dried dates, chopped

For the pecans: Butter a baking sheet, set aside. In a large non stick skillet, combine 2 TBSP butter, brown sugar, Olive Cart Habenero Garlic Heat, salt and water. Bring to boil, stir until sugar is dissolved, approximately 2 minutes. When mixture is bubbly and foamy, add pecans. Cook and stir for 1-2 minutes. Spoon pecans onto prepared baking sheet, spreading out to separate. Let cool.

For the gorgonzola vinaigrette: In a large glass measuring cup, combine all vinaigrette ingredients; whisk to combine. Set aside.

For the salad: In a large bowl, place mixed greens, top with diced pears, dates and pecans. Pour vinaigrette over and toss

Last update: Sep 19, 2012
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