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Baby blue salad

Chris Zapalowski of Homewood Gourmet's Baby Blue Salad

Yield: 2 to 4 servings

½ cup balsamic vinaigrette
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh shallots
1 ½ cups olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 (5-ounce) bag mixed spring salad greens
1/4 cup crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, hulled and quartered
1/2 cup Spiced Pecans (recipe follows)
Whisk together first 5 ingredients in a large mixing bowl. Slowly drizzle in oil while whisking constantly. Season with salt and pepper. Set aside until ready to use.

Toss together salad greens, blue cheese, orange segments and strawberries in a large bowl. Drizzle with 1/3 to ½ cup reserved vinaigrette, gently tossing to coat. Reserve remaining vinaigrette for another use. Top salad with pecans and serve immediately.


Yield: about 1 cup spiced pecans

1/4 cup plus 2 tablespoons sugar, divided
1 cup warm water
1 cup pecan halves
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Preheat oven to 350°F.
Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain; discard liquid.

Combine remaining 2 tablespoons sugar, chili powder and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.

GDA Cooking - October 11, 2013

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