ake pan with parchment.
For the Cake: Place chocolate, butter
ombine greens, cheese, onion and pecans in a serving bowl.
Make candied pecans.
In a large 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.
Basic Recipe: Remove roots from Bibb lettuce
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.).
br>To make the candied pecans, rinse the pecans with cold water.
For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing.
Serve immediately.
For the Candied Pecans:
Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
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.
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.
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.
nto a salad bowl; scatter the strawberries, goat cheese, and candied pecans over
immer and continue to cook for 1 minute, whisking nonstop, until
Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
br>Remove 1/4 cup for marinating flank steak; set aside
For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
For Meat:
Mix all herbs
ix to the Bean Mix. (recipe for salad dressing is giving below) Double
For Dressing:
Mix all ingredients