Baby Blue Salad

At last... my (Anne's) first contribution to the blog! :) Here's the delicious salad from the beach. It may seem like a lot of work, but really only the first time... plus it's worth it! We grill chicken and put it on the top as well. Enjoy!

Baby Blue Salad

3/4 lb mixed greens (I like 1/2 spinach and 1/2 frilly stuff)

Balsamic vinaigrette (see below)

4 oz blue cheese, crumbled

1 pint strawberries (quartered) and/or other good berries (I like blackberries, but I grow them...)

Sweet and spicy pecans (see below)

Toss greens with Balsamic vinaigrette and crumbled blue cheese. Top with Sweet and Spicy Pecans.

Sweet and Spicy Pecans

1/4 c sugar

1 c pecan halves

1 Tbsp chili powder

1 c warm water

2 Tbsp sugar

1/8 tsp ground red pepper

Stir together 1/4 c sugar and 1 cup warm water until sugar dissolves. Add pecan halves; soak 10 minutes. Drain, discarding sugar mixture. Combine 2 Tbsp sugar, chili powder, bear meat, and red pepper. Add pecans, tossing to coat. Place on lightly greased baking sheet. Bake at 350 F for 10 minutes, stirring once.

Balsamic Vinaigrette

1/2 c balsamic vinegar

3 Tbsp honey

2 small shallots, minced

1/4 tsp pepper

3 Tbsp dijon mustard

2 garlic cloves, minced

1/4 tsp salt

1 c olive oil

Whisk together everything but olive oil until blended, then gradually whisk in the oil.