Baby Blue Salad

Baby Blue Salad

¾ pound mixed salad greens
Balsamic Vinaigrette (see below)
4 ounces blue cheese, crumbled
2 oranges, peeled and cut into thin slices
1 pint strawberries, quartered
Sweet-and-Spicy pecans (see below)

Balsamic Vinaigrette:

¼ cup balsamic vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons honey
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup olive oil

Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries and top with sweet and spicy pecans.

Dressing: Whisk together first six ingredients until blended. Gradually whisk in olive oil. Yield: about ¾ cup.

Sweet-and Spicy Pecans:
¼ cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 for 10 minutes or until pecans are golden brown, stirring once.