Sides: Watermelon, M�che & Pecan Salad
Source of Recipe
southernliving .com
Recipe Introduction
Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty m�che (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for m�che � it�ll work just fine.
List of Ingredients
3/4 cup chopped pecans
5 cups seedless and cubed watermelon
1 (6-oz.) package m�che, thoroughly washed
Pepper Jelly Vinaigrette (recipe below)
1 cup crumbled Gorgonzola cheese
Recipe
1. Preheat oven to 350�. Arrange pecans in a single layer on a baking sheet, and bake at 350� for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
2. Combine watermelon and m�che in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
SERVES 6-8
---Pepper Jelly Vinaigrette---
1/4 cup rice wine vinegar
1/4 cup pepper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1. Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
YIELD: 3/4 Cup
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