Blue Cheese Salad with Spicy Pecans

Categories: Salad- Salad Dressing- Slaw

Ingredients

• 1/2 cup olive oil
• 3 Tbsp. raspberry vinegar
• 1 shallot, minced
• 1/4 tsp. salt
• 1/8 tsp. ground white pepper
• 2 large heads Bibb lettuce, torn
• 4 oz. blue cheese, crumbles
• 2 green onions, thinly sliced
• 2 cups Spicy Pecans
• Spicy Pecans:
• 1/3 cup sugar
• 1/4 cup butter or margarine
• 1/4 cup orange juice
• 1 1/4 tsp. salt
• 1 1/4 tsp. ground cinnamon
• 1/4 to 1/2 tsp. ground red pepper
• 1/4 tsp. ground mace
• 1 lb. pecan halves (about 4 cups)

Directions

1. Whisk together first 5 ingredients.
2. Place lettuce in a large bowl. Sprinkle with cheese, green onions, and Spicy Pecans. Drizzle with vinaigrette and toss gently to coat.
3. For Spicy Pecans: Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; ass nuts and toss to coat.
4. Place pecan mixture in a single layer in an aluminum foil-lined 15 x10 inch jellyroll pan.
5. Bake at 2250 degrees for 1 hour, stirring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in an airtight container up to 1 week, or freeze up to 1 month.

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