Ingredients
- 3/4 pound mixed salad greens
- Barrel Aged Balsamic Vinaigrette
- 4 ounces blue cheese, crumbled
- 2 oranges, peeled and cut into thin slices (I use canned mandarin oranges for a shortcut)
- 1 pint strawberries, quartered
- Sweet-and-Spicy Pecans
Preparation
- Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices evenly over greens; sprinkle evenly with strawberries and top evenly with Sweet-and-Spicy Pecans.
Chef Franklin Biggs, Homewood, Alabama, Southern Living
JANUARY 2004
Sweet-and-Spicy Pecans
Ingredients
- 1/4 cup sugar
- 1 cup warm water
- 1 cup pecan halves
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1/8 teaspoon ground red pepper
Preparation
- Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.
- Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.
- Bake at 350° for 10 minutes or until golden brown, stirring once.