Ingredients:
Salad Ingredients:
3 cups mâche
3 cups baby arugula
1 large pear, cut in half, cored and sliced crosswise in thin slices
1/2 cup crumbled Gorgonzola cheese
1/3 cup sweetened dried cranberries, optional
2 tablespoons sliced green onion
8 oz. Rostello Roasted Turkey, thinly sliced and cut into 1/4-inch crosswise strips
Dijon Vinaigrette Ingredients:
1 tablespoon Dijon mustard
1 tablespoon rice vinegar
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Sugar-and-Spice Pecans Ingredients:
1/4 cup sugar
1 cup hot water
1 cup pecans
2 tablespoons sugar
1/8 teaspoon ground red pepper
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Directions:
1. To make vinaigrette whisk mustard and vinegars to blend. Add olive oil gradually and whisk until well blended. Season to taste. Set aside.
2. To make sugar-and-spice pecans stir together 1/4 cup sugar and hot water. Add pecans; soak 10 minutes. Drain and discard syrup. Combine 2 tablespoons sugar and the red pepper; add pecans and mix. Place pecans on a lightly greased baking pan. Bake at 350°F for 10 minutes, stirring halfway through cooking time. Set aside.
3. Place mâche, arugula, pear, cheese, cranberries, green onion and turkey in large bowl. Toss to combine. Add vinaigrette and toss to coat. Add pecans and toss lightly.
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