make ganache and candled pecans.
For the Candied pecans: Line a baking
Make candied pecans.
In a large bowl,
ombine greens, cheese, onion and pecans in a serving bowl.
Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season lightly with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings.
br>To make the candied pecans, rinse the pecans with cold water.
ith bacon, whipped cream and candied pecans.
Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.
side.
To make the candied pecans:
Combine the maple syrup
For candied pecans, combine 1/2 cup granulated
Basic Recipe: Remove roots from Bibb lettuce
riefly melt.
Make Firecracker Candied Pecans: Add in all maple sriracha
Combine sugar, cinnamon, milk and water together, cook until mixture reaches soft ball stage, 234* on thermometer.
Remove from heat, stir in pecans and vanilla until mixture thickens.
Spread pecans on wax paper to harden.
Store in an airtight container.
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
n bourbon.
Divide chopped pecans and chopped chocolate among pastry
Toss pecans, brown sugar, and pumpkin pie
In a large bowl, mix the spinach, onion, and sliced strawberries.
Place crumbled feta and candied pecans on top of the salad.
Place the sugar, salt, vinegar, oil, and 2 whole strawberries in a blender or food processor and blend until smooth. Stir in the poppy seeds.
Just before serving, pour desired amount of dressing over the salad, and toss to coat.
Tip: If planning on having leftovers, keep dressing on the side as salad will be too soggy to keep the next day.
esired thickness.
Add the candied pecans. Scoop about one-third of
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
ver medium heat.
Add pecans and sugar; stir to combine
an.
Place the toasted pecans, baked crackers, and 1 tablespoon