Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry

Submitted by Gone Fishin

"I served this salad for Thanksgiving and since then have fixed it several more times. I keep a jar of the dressing handy. We have a wonderful Grocery in Austin, Central Market. This came from there store magazine."

 

• Ready In: 10mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄2 lb organic spring greens
• 6 ounces of clawson Stilton cheese
• 1 cup dried cranberries
• salt and pepper
• 1⁄2 tablespoon orange rind
• 1⁄4 cup orange juice
• 1⁄2 cup sugar
• 2 cups pecan halves
• 3 teaspoons Dijon mustard
• 3⁄4 teaspoon sugar
• 3 tablespoons la posada spanish sherry wine vinegar
• 6 tablespoons olive oil

directions

1. In a saucepan, bring Ingredients 5-7 to a boil.
2. Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
3. Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
4. Make the dressing by whisking together the last 4 ingredients.
5. Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!

Reviews

[Dominick and Amanda]

This was a very tasty salad! It was a little bit sweet, but the cheese toned down the sweetness a bit. If you can't find Stilton cheese (or don't want to spend the extra money) use a nice blue cheese. Also, the dressing was delicious, but next time I will leave the sugar out of it. Thanks for sharing this recipe!

 

[windywood]

Wonderful dressing! The sharp flavor of the cheese with the sweet dressing and tangy cranberries is wonderful. To make it more of a main dish, I think I will add some cold chicken breast next time but it is really perfect as written. THANKS for sharing.