Green Salad with Traditional Blue Cheese Candied Pecans, Pears, Grainy Mustard Vinaigrette
(Serves 4)Ingredients
| Mustard Vinaigrette |
|
| 15 mL (1 tbsp) | Red wine vinegar |
| 15 mL (1 tbsp) | Grainy mustard |
| 80 mL (1/3 cup) | Vegetable oil |
| 15 mL (1 tbsp) | Honey |
| 20 g (2/3 oz) | Shallots, finely minced |
| 2 mL (¼ tsp) | Garlic, finely chopped |
| 30 mL (2 tbsp) | Lemon juice |
| Candied Pecans |
|
| 2.5 mL (1/2 tsp) | McCormick Gourmet Collection™ Cinnamon |
| 1 mL (1/4 tsp) | McCormick Gourmet Collection™ Nutmeg |
| 30 mL (2 tbsp) | White sugar |
| 1 mL (1/4 tsp) | Salt |
| 150 g (5 oz) | Pecan halves |
| 30 mL (2 tbsp) | Egg whites, whisked well |
| Salad |
|
| 120 g (4 oz) | Mesclun greens |
| 1 pkg | Rosenborg® Traditional Blue Cheese |
| 90 g (3 oz) | Pecans |
| 1/2 | Pear, peeled and sliced |
Method
Grainy Mustard Vinaigrette
- Whisk all ingredients in a bowl and set aside at room temperature.
- Preheat a toaster oven to 110ºC (225ºF).
- Combine cinnamon, nutmeg, sugar and salt in a coffee grinder. Pulse the spices a few times to a fine powdery consistency.
- Toss pecans in egg whites, place on the toaster oven tray and place in the toaster oven for one minute. Remove from toaster oven; pecans should still be sticky.
- Break pecans apart and generously coat them in the cinnamon sugar mixture. Place pecans back on the tray and into the toaster oven for 45-60 minutes, allowing pecans to slowly dry. Toss pecans a couple of times during the cooking process.
- In a large bowl, combine baby greens, sliced pears and candied pecans. Drizzle with mustard vinaigrette and toss to distribute ingredients.
- Place on a plate and garnish with crumbled blue cheese.
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