Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry

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: 10 mins
• 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!