Baby Greens And Grapes With Gorgonzola Vinaigrette - cooking recipe

Ingredients

Gorgonzola Vinaigrette
1/3 cup olive oil
2 tablespoons white wine vinegar
2 ounces gorgonzola
1/4 teaspoon black pepper
1/2 teaspoon salt
1 garlic clove, minced
Hot-Sweet Pecans
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
Salad Mix
6 cups mixed baby greens
2 cups green grapes, rinsed, cut in 1/2 or 2 cups sweet black grapes

Preparation

Pecans: Spray cookie sheet with \"Pam\" In frying pan, combine first set of ingredients except for pecans.
Bring to boil over medium high heat.
Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
Add pecans and stir while cooking fo 1-1/2 minutes.
Spoon pecans onto cookie sheet and spread out to separate; let cool.
Dressing: In a blender, combine ingredients.
To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
Divide onto plates and top with pecans.