Categories: Thanksgiving, salad

Ingredients

• 1/4 cup sugar
• 1 cup water warm
• 1 cup pecan halves
• 2 Tbsp sugar
• 1 Tbsp chilli powder
• 1/8 tsp ground red pepper
• 1/2 cup balsamic vinegar
• 3 Tbsp Dijon mustard
• 3 Tbsp honey
• 2 small shallots minced
• 2 garlic cloves minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup olive oil
• 12 oz salad greens
• 2-4 oz bleu cheese crumbled
• 1 pint fresh strawberries or any fresh seasonal fruit

Directions

1. For the pecans, disolve 1/4 cup sugar in the warm water in a bowl and mix well. Stir in the pecans. Let stand for 10 mins; drain.

2. Combine 2 Tbsp sugar, chilli powder and red pepper in a bowl and mix well. Add the pecans and toss to coat.

3. Spread the pecans in a single layer on a lightly greased baking sheet. Bake at 350 degrees for 10 mins stirring once. Let stand until cool. The pecans should be prepared one day in advance and stored in a air tight container. You may chill or freeze the pecans for up to one week.

4. For the vinaigrette, whisk the vinegar, Dijon mustard, honey, shallots, garlic, salt and pepper in a bowl. Whisk in the olive oil. You may prepare the vinaigrette one day in advance and store covered in the refrigerator.

5. For the salad, toss the salad greens with the vinaigrette and the bleu cheese in a salad bowl. Divide the salad evenly among 8 salads plates, top with the strawberries and sprinkle with the pecans.

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