Monday, November 23, 2015
SALAD WITH BLUE CHEESE, DRIED CRANBERRIES & SPICED CANDY PECANS
If you love blue cheese in a salad but don't always want the creamy dressing, this salad is for you!
Mixed salad greens, torn into bite size pieces
½ cup dried cranberries
8 to 10 cherry tomatoes, cut in half
Raspberry Vinaigrette (recipe follows)
½ cup Candied Pecans
½ cup coarsely crumbled blue cheese
Place greens in a salad bowl and add the cranberries and tomatoes.
Pour some of the dressing over the salad and toss to combine.
Add the pecans and blue cheese, and gently toss again.
Evenly divide among 4 salad plates.
1 clove garlic, pushed through a garlic press
1 T Dijon mustard
6 T raspberry vinegar
¼ cup pure maple syrup
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Pour all of the above ingredients into a jar fitted with a tight lid and shake vigorously.
This is enough vinaigrette for 10 to 12 salads.
Store the unused vinaigrette in the refrigerator.