Cummulative Rating Servings
Makes 6 servings. Difficulty
Easy
Ingredients
1/2 cup pecan halves 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 3 Tablespoons sugar 1/2 teaspoon gf dijon mustard 2 Tablespoons red wine vinegar 5 Tablespoons good-quality, extra-virgin olive oil Salt and freshly ground black pepper to taste 2 cups gourmet mixed salad greens 6 cups romaine lettuce, torn into bite-size pieces 1/4 cup red onion, thinly sliced 1/2 cup gouda cheese 1/3 cup dried cranberries
Directions
In a small bowl, combine pecans, salt and cayenne pepper.
Heat sugar over medium heat in a dry skillet. Stir gently until sugar starts to melt. Stop stirring and continue to cook sugar until it completely melts and turns a dark golden caramel.
Add pecan mixture to hot caramel and stir until pecans are completely coated.
Pour mixture onto a sheet of lightly buttered aluminum foil and allow to cool completely.
Transfer candied pecans to a cutting board and chop. Set aside.
In a small bowl, whisk together dijon mustard, red wine vinegar, and extra-virgin olive oil until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Wash and crisp greens. In a large salad bowl, toss greens with onion, cheese, cranberries and candied pecans. Toss with just enough dressing to thoroughly coat greens. Serve immediately.
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