If someone told me 5 years ago that some of my favorite foods would one day be salads, I'd have given them a look reserved for screaming children in fine dining restaurants. Because the person I was then, I would never have chosen to eat a salad.
So when I tell you that this is one of my all time favorites, you'd better believe it!
The crowning jewel of this salad are these lovely homemade candies pecans!
I tend to gravitate towards salads with fresh cheeses, nuts, dry fruits and fresh fruits all nestled in fresh greens. I suppose I make an extra effort to make good salads because I want to eat them in plentiful not because I have to but because I want to.
My choice towards healthier foods has been gradual and a result of self education. It's amazing how much of that you do once you hit your mid-thirties, non?
I try to stay away from mayonnaisy salads because they're so old school that I find them boring. Don't get me wrong nothing beats a good mayonnaisy potato salad once in a while with finger lickin' barbecue or good ole' southern fried chicken but its not a staple on our dinner table.
As the summer rolls in, one of the things I always keep handy is a week's worth of homemade candied pecans. You can do these with walnut as well but I do think there is something really special about candied pecans in particular.
First step is the candied pecans -
Preheat the oven to 325 deg F
To make these beauties all you need is whole pecans, brown sugar, honey, ground cardamom, ground cinnamon and butter.
In a microwave safe bowl, melt the butter. To this add the brown sugar, ground cardamom, ground cinnamon (not the honey). Stir till blended.
On a baking sheet lines with parchment paper, spread the pecans. Drizzle the butter mixture over the pecans. Drizzle honey over the pecans.
Use clean hands and rub the pecans so they are thoroughly coated with the butter mixture.
Spread the pecans in a single layer all over the parchment paper.
Bake in a preheated oven for about 15-20 minutes until the pecans are toasted. They will be soft when hot but will cool down, crispy.
Immediately remove the hot pecans to a plate and spread to cool down. Do no use in salads till completely cool.
Make Ahead tips - Candied pecans, once cooled should be stored in a dry, air tight container and will be good for a week at room temperature i.e. 2-3 family sized salads/week.
Balsamic Vinaigrette-
In a clean bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper.
Using a whisk, blend till completely emulsified and the oil is no longer separate. Set aside.
Salad -
Gather the ingredients - mixed salad greens (pre-washed or home washed and spun dry), seedless green grapes, seedless red grapes & fresh goat cheese.
Grapes - Wash and halve the grapes. Set aside.
Just before serving,
Place the washed and spun dry mixed greens in a large salad bowl. Add the halved grapes.
Add the candied pecans and the goat cheese. Add the dressing and toss.
Serve immediately. Salad will wilt if kept.
This is a wonderful salad for the summer. I have served this with rave reviews for family dinners as well as for company.
The Balsamic Vinaigrette perfectly ties in the flavors from the salad greens, the tart saltiness from the goat cheese, the sweetness from the grapes and the crunchy sweetness from the pecans.
Wonderful colors and even better flavors!
Recipe for
Mixed Greens with Grapes, Goat Cheese, Candied Pecans & Balsamic Vinaigrette
Preparation time - 40 minutes (including cooling time for candied pecans)
Serves 4
Shopping list
Candied pecans-
2 cups whole pecans
1 tbs brown sugar
1-1/4 tbs honey
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1-1/2 tbs butter
Dressing -
1/4 cup Extra Virgin Olive Oil
2 tbs balsamic vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Salad-
8 cups spring mix salad greens
1-1/4 cup halved seedless green grapes
1-1/4 cup halved seedless red grapes
4 oz fresh goat cheese
First step is the candied pecans -
Preheat the oven to 325 deg F
In a microwave safe bowl, melt the butter. To this add the brown sugar, ground cardamom, ground cinnamon (not the honey). Stir till blended.
On a baking sheet lines with parchment paper, spread the pecans. Drizzle the butter mixture over the pecans. Drizzle honey over the pecans.
Use clean hands and rub the pecans so they are thoroughly coated with the butter mixture.
Spread the pecans in a single layer all over the parchment paper.
Bake in a preheated oven for about 12-15 minutes until the pecans are toasted. They will be soft when hot but will cool down, crispy.
Immediately remove the hot pecans to a plate and spread to cool down. Do no use in salads till cool.
Make Ahead tips - Candied pecans, once cooled should be stored in a dry, air tight container and will be good for a week at room temperature i.e. 2-3 family sized salads/week.
Balsamic Vinaigrette-
In a clean bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper.
Using a whisk, blend till completely emulsified and the oil is no longer separate. Set aside.
Salad -
Gather the ingredients - mixed salad greens (pre-washed or home washed and spun dry), seedless green grapes, seedless red grapes & fresh goat cheese.
Grapes - Wash and halve the grapes. Set aside.
Just before serving,
Place the washed and spun dry mixed greens in a large salad bowl. Add the halved grapes.
Add the candied pecans and the goat cheese. Add the dressing and toss.
Serve Immediately.
Enjoy!
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