Serves 4 as an entrée
Ingredients:
For the Salad:
1 pound locally grown spring mix
½ pint strawberries
½ pint blackberries
½ pint blueberries
1 red onion, peeled and thinly sliced
8 ounces Black Ledge aged blue cheese
Salt and cracked black pepper to taste
For the Spicy Pecans:
1 quart water
1 cup sugar
¼ teaspoon cayenne pepper
½ cup pure CT maple syrup
8 ounces pecans, whole or pieces
Salt and pepper
For the Vinaigrette:
¼ cup pure CT maple syrup
1 cup organic extra-virgin olive oil
½ cup aged balsamic vinegar
Salt and pepper
Procedure:
Make the spicy pecans first, as they take the most time to prepare. Dissolve the sugar in the water and bring to a boil. Add pecans and reduce to a simmer for 10 minutes. Remove pecans from water and drain.
In a bowl, mix together the pure Connecticut maple syrup, cayenne pepper, salt, and pepper evenly. Add pecans and mix thoroughly. Bake on a sheet pan at 350 ° for 20 to 30 minutes, stirring and rotating every
five minutes, until golden brown. Let nuts cool at room temperature with the baking sheet on a wire rack.
The vinaigrette can be made in a large bowl. Add the aged balsamic vinegar and pure Connecticut maple syrup while whisking together. Slowly add your organic extra virgin olive oil until totally incorporated.
Add salt and pepper to taste. Toss the locally grown spring mix greens with the slivered red onion and some of the vinaigrette. Use the amount of vinaigrette you desire, there will be extra. Garnish the salad with crumbled Black Ledge blue cheese, fresh berries, and spicy pecans. Divide these items evenly and season lightly with kosher salt and fresh cracked black pepper.
Recipe Type: AuthenticIngredients:
For the Salad:
1 pound locally grown spring mix
½ pint strawberries
½ pint blackberries
½ pint blueberries
1 red onion, peeled and thinly sliced
8 ounces Black Ledge aged blue cheese
Salt and cracked black pepper to taste
For the Spicy Pecans:
1 quart water
1 cup sugar
¼ teaspoon cayenne pepper
½ cup pure CT maple syrup
8 ounces pecans, whole or pieces
Salt and pepper
For the Vinaigrette:
¼ cup pure CT maple syrup
1 cup organic extra-virgin olive oil
½ cup aged balsamic vinegar
Salt and pepper
Procedure:
Make the spicy pecans first, as they take the most time to prepare. Dissolve the sugar in the water and bring to a boil. Add pecans and reduce to a simmer for 10 minutes. Remove pecans from water and drain.
In a bowl, mix together the pure Connecticut maple syrup, cayenne pepper, salt, and pepper evenly. Add pecans and mix thoroughly. Bake on a sheet pan at 350 ° for 20 to 30 minutes, stirring and rotating every
five minutes, until golden brown. Let nuts cool at room temperature with the baking sheet on a wire rack.
The vinaigrette can be made in a large bowl. Add the aged balsamic vinegar and pure Connecticut maple syrup while whisking together. Slowly add your organic extra virgin olive oil until totally incorporated.
Add salt and pepper to taste. Toss the locally grown spring mix greens with the slivered red onion and some of the vinaigrette. Use the amount of vinaigrette you desire, there will be extra. Garnish the salad with crumbled Black Ledge blue cheese, fresh berries, and spicy pecans. Divide these items evenly and season lightly with kosher salt and fresh cracked black pepper.
Recipe Author: Chef Mike Truss
Chef's Background: Participated in the culinary program at Newbury College
Restaurant: The Waterbury Club, Waterbury
Source: http://ediblenutmeg.com/files/pages/articles/summer08/pdf/cookingFresh.pdf