⅓ cup pecans, sliced lengthwise
½ tsp cinnamon
1 tbsp dark brown sugar
1½ tsp butter, melted
Salad
9 cups chopped lettuce1 green onion, chopped
1 carrot, thinly shredded
Blue Cheese Vinaigrette
¼ cup olive oil
¼ cup white vinegar
¼ tsp balsamic vinegar
2 tsp Dijon mustard
2 tbsp sour cream
2 tbsp chopped fresh basil
Salt and freshly ground black pepper, to taste
½ cup crumbled blue cheese
Preheat oven to 375°.
¼ cup olive oil
¼ cup white vinegar
¼ tsp balsamic vinegar
2 tsp Dijon mustard
2 tbsp sour cream
2 tbsp chopped fresh basil
Salt and freshly ground black pepper, to taste
½ cup crumbled blue cheese
Preheat oven to 375°.
Combine cinnamon and sugar until evenly blended. Toss pecans with melted butter, then add cinnamon and sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce, onion, and carrots in a large serving bowl. Add the vinaigrette and toss thoroughly to coat. Break the cooled pecans into small pieces and sprinkle them over the salad.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce, onion, and carrots in a large serving bowl. Add the vinaigrette and toss thoroughly to coat. Break the cooled pecans into small pieces and sprinkle them over the salad.
