Angie's Salad Recipe
Mixed greens topped with fresh tomatoes, dried cranberries, blue cheese crumbles, house made candied pecans with balsamic vinaigrette served an entree salad.
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Ingredients
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Salad
House Candied Pecans
Balsamic Vinaigrette
Method
House Candied Pecans
- 1
Toast and candy pecans
Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, melt 1 tsp unsalted butter. Add 1 cup pecan halves and toast, stirring, for 2 minutes until fragrant. Sprinkle 2 tbs granulated sugar, 1 tsp ground cinnamon and a pinch of kosher salt over the pecans. Continue stirring 1–2 minutes until sugar melts and coats the pecans and the nuts are glossy. Immediately transfer pecans to the prepared baking sheet, spreading into a single layer to cool and set (about 10 minutes). Break apart any large clusters before serving.
Balsamic Vinaigrette
- 2
Emulsify dressing
In a small bowl or jar, combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 Tbsp finely minced shallot, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to dissolve the salt and mustard. Slowly stream in 6 tbs extra-virgin olive oil while whisking vigorously until the dressing emulsifies and thickens slightly (about 30 seconds). Taste and adjust seasoning—add a touch more honey if you prefer sweeter or more vinegar for tang. Refrigerate if not using immediately; whisk again before serving.
Salad Assembly
- 3
Prep produce
Wash and thoroughly dry 6 cups mixed salad greens in a salad spinner or with paper towels. Halve 1 cup cherry tomatoes (or quarter if large). Measure 1 cup dried cranberries and 3 oz blue cheese crumbles.
- 4
Toss and dress
Place the mixed greens in a large bowl and add the halved cherry tomatoes and dried cranberries. Drizzle about half of the balsamic vinaigrette over the greens (start with ~2–3 tablespoons), then gently toss to coat. Taste and add more dressing if desired.
- 5
Plate and finish
Divide the dressed salad among 2 entrée-sized plates (servings). Sprinkle 3 oz blue cheese crumbles evenly over the salads. Top each plate with half of the house candied pecans (about 1/2 cup per plate). Serve immediately with extra dressing on the side.