Baby Greens and Grapes With Gorgonzola Vinaigrette

I love salads with textures, colour and flavour. This salad has it all! The pecans alone are wonderful....you would be lucky if you have enough to serve without eating them before hand!!

• Ready In: 30 mins
• Serves: 6

Ingredients

• Gorgonzola Vinaigrette

• 1⁄3 cup olive oil
• 2  tablespoons white wine vinegar
• 2  ounces gorgonzola
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon salt
• 1  garlic clove, minced

• Hot-Sweet Pecans

• 2  tablespoons butter, melted
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon salt
• 1  teaspoon water
• 1  cup pecan halves

• Salad Mix

• 6  cups  mixed baby greens
• 2  cups green grapes, rinsed, cut in 1/2 or 2  cups  sweet black grapes

Directions

1. Pecans: Spray cookie sheet with "Pam" In frying pan, combine first set of ingredients except for pecans.
2. Bring to boil over medium high heat.
3. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
4. Add pecans and stir while cooking fo 1-1/2 minutes.
5. Spoon pecans onto cookie sheet and spread out to separate; let cool.
6. Dressing: In a blender, combine ingredients.
7. To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
8. Divide onto plates and top with pecans.