I make this salad a lot during the holidays and on through winter. I will be serving this salad with our Christmas dinner so I made a batch of spicy candied pecans this weekend and stored them in the freezer. Just lay them on the counter an hour before serving so they can defrost. The combination of the spice from the pecans, the sweet tartness from the apples, and the zingy of the gorgonzola with the balsamic dressing is an amazing flavor explosion in your mouth!

 

 

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

 

2. Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.

 

3. While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and chipotle pepper.

  

4. Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer. Try to keep nuts separated and they will be easier to break apart in whole pieces.

 

5. Bake for another 10 minutes. Remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.

  

6. Once cool, break the nuts apart or chop them coarsely. Store whole pieces of Sweet and Spicy Candied Pecans in an airtight container at room temperature for up to a week. Can be frozen up to 6 months.

 

 

 

 

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup olive oil

Salt and freshly ground pepper

 

In a small bowl or food processor combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

 

Quick tip: I use a small jelly jar or plastic container with tight snap on lid and add all the ingredients at once and shake vigorously to combine. The dressing emulsifies while shaking and you can store the dressing in the container for a week or so.

 

Salad: 

 

2 5-ounce bags mixed baby greens

1 1/2 cups dried cranberries (about 7 ounces)

1 medium Gala apple or D ‘Anjou pear, very thinly sliced

1 1/2 cups Spicy Candied Pecans (about 8 ounces)

6 oz Gorgonzola cheese, crumbled (about 1 1/4 cups)

 

Place greens, cranberries, and apple or pear slices in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.