Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry
- 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
- In a saucepan, bring Ingredients 5-7 to a boil.
- Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
- Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
- Make the dressing by whisking together the last 4 ingredients.
- Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!
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Reviews
-
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!
RECIPE SUBMITTED BY
Gone Fishin
Austin, 83
I own a Needlepoint Shop in Austin, Texas. When I am not working, I love to cook and exercise. My Mother left me a wonderful collection of cookbooks and recipes that I am having a great time going through.
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<br>I also love to Flyfish. I travel a couple of times a year to beautiful spots to fish for either trout or salmon.
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<br>I have 4 cats, 1 in my store and 3 at home. (Medici, Rhett, Cassandra and Brooke Lynn).
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<br>My favorite town is Santa fe, NM and my favorite restaurant in The Compound on Canyon Road. The Ruby Red Grapefruit Martinis are the best. Also love Santacafe.
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