Baby Greens and Grapes with Gorgonzola V
Source of Recipe
California Table Grape Commission
Recipe Introduction
Baby greens are tossed with fresh grapes, hot-sweet pecans and Gorgonzola for a very special appetite teaser.
This takes a little more time to prepare, but it is worth it!
List of Ingredients
30 ml (2 tbsp) butter
60 ml (� cup) brown sugar
2 ml (� tsp) cayenne pepper
2 ml (� tsp) salt
5 ml (1 tsp) water
250 ml (1 cup) pecan halves
Gorgonzola Vinaigrette:
125 ml (� cup) extra virgin olive oil
45 ml (3 tbsp) white wine vinegar
115 g (4 oz) Gorgonzola cheese, crumbled (about 250 ml/1 cup)
1 ml (� tsp) black pepper, ground
2 ml (� tsp) salt
Assembly:
225 g (8 oz) or 6 cups baby greens salad mix
500 ml (2 cups) seedless grapes, rinsed
Recipe
Butter a metal cookie sheet and set aside. In non-stick frying pan, combine first set of ingredients, except for pecans. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot. Add pecan halves and stir while cooking for 1� minutes. Spoon pecans onto cookie sheet and spread to separate. Let cool thoroughly.
Whisk together dressing ingredients until well combined.
To assemble salad, toss greens with grapes, nuts and vinaigrette.
Makes 6 servings.
Note: Nuts can be prepared in advance; keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
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