Baby Blue Salad

This came from Southern Living -- one of their prize recipes. It takes a little time to prepare -- but most of the prep time can be done well in advance. This is a very special salad and absolutely perfect for a special occasion. I never worry about guests not liking the salad when this is on the menu.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3⁄4 lb  mixed salad green, of your choice
• 4  ounces blue cheese, crumbled (I prefer Feta cheese)
• 2  oranges, peeled and thinly sliced
• 1  pint fresh strawberries, quartered and sliced

• 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

• Sweet and Spicy Pecans

• 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

Directions

1. For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
2. For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
3. To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
4. If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
5. *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.