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 California 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
