Mixed Greens with Maple Sherry Vinaigrette, Candied Pecans, Sun Dried Cranberries Pear and Gorgonzola
~ 8 oz. Organic Mixed Greens
~ 1/2 C Raw Pecan Pieces
~ 2 T Organic Sugar
~ 1/2 C Sun Dried Cranberries
~ 1/2 C Port Wine
~ 2 Organic Pears (Diced and not too Ripe)
~ 1/4 C Gorgonzola (Crumbled)
~ 3/8 C Maple Syrup (Tip: 2 T=1/8 C)
~ 2 T Whole Grain Mustard (or 1T Dijon)
~ 1 Small Shallot (Finely Diced)
~ 2 C Grapeseed Oil
~ 2 t Sea Salt
~ 1 t Freshly Ground Black Pepper
Maple Sherry Vinaigrette ~ Combine the Sherry Vinegar, Maple Syrup, Whole Grain Mustard, Shallot, Sea Salt and Freshly Ground Black Pepper. Slowly add the Grapeseed Oil while constantly whisking to get the Oil to incorporate with the rest of the ingredients.
Candied Pecans ~ Preheat oven to 275. Bring 2C Water to a boil, then remove from heat, add Raw Pecan Pieces and let sit for 2 minutes. Strain Water from the Pecans and toss them with the Organic Sugar. Place Pecans on a baking sheet and cook for approx. 15 minutes or until crispy. Check and turn the pecans once or twice to insure against burning.
Sun Dried Cranberries ~ Heat the Port Wine in a small sauce pan until just before it boils. Then remove from the heat, add the Sun Dried Cranberries and let cool.
Serving the Salad ~ Toss all ingredients together in large bowl, saving some Pecans, Cranberries, Pears and Gorgonzola to sprinkle on top for presentation. Add Vinaigrette conservatively at first because you can always add more, but you cannot remove it once it’s been added.
Happy Holidays and Trails!