Pecan Crunch Salad With Hazelnut Vinaigrette

Submitted by Fairy Godmother

"Another salad recipe I picked up from a B&B in Montana. I have made this several times when catering lunches for our Pastoral staff."

 

• Ready In: 19mins
• Ingredients: 15
• Serves: 6

ingredients

• Salad

• 7 cups mixed greens
• 6 ounces gorgonzola, crumbled

• Pecan Crunch

• 2⁄3 cup pecans (chopped)
• 2 tablespoons butter
• 1 tablespoon sugar
• 1⁄2 teaspoon salt
• 1 dash pepper
• 1⁄8 teaspoon red pepper

• Hazelnut vinegarette

• 1 teaspoon Dijon mustard
• 1 teaspoon orange zest
• 2 teaspoons honey
• 2 tablespoons red wine vinegar
• 1⁄4 cup orange juice
• 1⁄4 cup hazelnut oil
• 1⁄4 cup olive oil

directions

1. Put all the pecan cruch ingredients into a small frypan over medium heat. Cook until sugar just caramelizes. Place on foil to cool. When cool put in a baggie to break up.
2. Mix all the ingredients for the vinegarette in a blender. I use a hand blender.
3. Toss greens with cheese, add vinegarette to taste. Sprinkle top of salad with the pecan crunch.