When you made this salad, did you use the butter just to butter the cookie sheet or did you use it as part of the "first set of ingredients", for candying the pecans?
Ruth
BABY GREENS WITH GRAPES, HOT-SWEET PECANS AND GORGONZOLA VINAIGRETTE
Serving Size: 6 servings
2 Tbsp. butter
1/4 cup brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar
4 oz. wt. Gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 tsp. black pepper, ground
1/2 tsp. salt
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups seedless California grapes, separated and rinsed
Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
Notes:
Nuts can be done in advance, keep stored in airtight container.
Dressing can be made in advance and stored refrigerated.
Nutritional Stats:
Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.
http://freshcaliforniagrapes.com/recipes_item_print.php?id=89
Ruth
BABY GREENS WITH GRAPES, HOT-SWEET PECANS AND GORGONZOLA VINAIGRETTE
Serving Size: 6 servings
2 Tbsp. butter
1/4 cup brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar
4 oz. wt. Gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 tsp. black pepper, ground
1/2 tsp. salt
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups seedless California grapes, separated and rinsed
Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
Notes:
Nuts can be done in advance, keep stored in airtight container.
Dressing can be made in advance and stored refrigerated.
Nutritional Stats:
Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.
http://freshcaliforniagrapes.com/recipes_item_print.php?id=89