My sweet friend Trina, loves this recipe. So much so that she has asked me for it at least four times. Each time she swears it’ll be the last but then it’s lost in cyber/text world. It’s actually been a couple of years since I’ve made this salad, kind of forgot about it actually (that’s the problem with being a cook, we always are moving onto something else). As you can guess, Trina asked for the recipe again and I’m glad. It reminded me of how much I love this dressing and this recipe.
Her timing was perfect, I knew this would be a great salad for a holiday menu and I happen to be working on my next Great Falls Tribune article on holiday cooking for two. The photos, looked great, the article was great but the recipes didn’t get published. So for those of you who read the article and want the recipes here is the first one. And for you Trina, you won’t ever have to worry about losing the recipe, it’ll be here for safe keeping forever.
The recipe is scaled down for two, it is easily increased except the pecans, they all ready make a more than healthy portion.
- ¼ cup runny honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ½ small shallot, minced
- 1/3 cup good quality Olive Oil
- 1 teaspoon fresh thyme
- Salt & Pepper to taste
- 2 cups salad greens (I used baby arugula)
- ½ apple, cored and seeded, thinly sliced or diced small
- 1 ounce gorgonzola cheese, crumbled (omit for dairy free or sub goat cheese)
- ½ cup Candied Pecans (recipe follows)
- Dressing: In a medium bowl, or canning jar whisk together the honey, vinegar, lemon juice, and shallot. Slowly whisk in the olive oil, thyme, salt and pepper to taste. If using a canning jar, put all the ingredients in the jar, screw the lid on tightly and shake the bejeezus out of it until it’s mixed.
- To assemble the salad: In a large bowl drizzle the salad greens with the dressing, toss lightly to coat. Divide evenly between 4 plates for a large serving or 6 plates for a smaller serving. Top with apples, pecans and cheese. Finish with freshly ground pepper if desired.
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon Pizazz Fall Spice Mix or pumpkin pie spice mix
- 1 teaspoon salt
- 16 ounces (about 4 cups) unsalted pecans halves
- 1 egg white
- 1 teaspoon Vanilla
- 1 teaspoon water
- Preheat oven to 300°F. Line a large baking sheet with a Silpat Baking Mat or parchment paper and set aside.
- In a medium bowl, add sugars, spice mix, and salt. Whisk until combined. Set aside.
- In a large bowl, whisk the egg white, vanilla, and water together until frothy. It won’t look like there is enough but there is! Add the pecans and gently toss until the pecans are well coated. Add the sugar and spice mixture and toss until pecans are covered.
- Spread the pecans out in a single layer on prepared baking sheet (you may need two). Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
- Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.
- These are great to have on hand for snacking, salads, and desserts.
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