Baby Blue, Green and Red Salad

I serve this salad as a side to crispy skin chicken legs but any BBQ meat would be great. For ease, make the sweet and spicy pecans and balsamic vinaigrette ahead of time. Store the leftover balsamic vinaigrette in the refrigerator for up to 2 weeks

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  cups  mixed salad greens
• 100  g  crumbled blue cheese
• 1  orange, peeled and sectioned
• 250  g  punnet fresh strawberries, quartered

• For sweet and spicy Pecans (use 1 cup)

• 1⁄4 cup sugar
• 1  cup warm water
• 1  cup pecan halves
• 2  tablespoons sugar
• 1  tablespoon chili powder
• 1⁄8 teaspoon  ground red pepper

• For Balsamic Vinaigrette

• 1⁄2 cup  balsamic vinegar
• 3  tablespoons Dijon mustard
• 3  tablespoons honey
• 2  garlic cloves, minced
• 2  small shallots, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup olive oil

Directions

1. For Sweet and spicy Pecans:
2. Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain; discard liquid.
3. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.
4. Bake at 180°C/350°F for 10 minutes or until golden brown, stirring once.
5. For Balsamic Vinaigrette:
6. Whisk together first 7 ingredients until blended. Slowly whisk in olive oil, blending well.
7. For Salad:
8. Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.