-
Prep Time1 hour
-
Cook TimeNone
-
Serving2
-
View
I found these Balsamic “pearls” at Dorignac’s and they were delicious on top of this salad. This combination of candied pecans, rotisserie chicken and blue cheese reallyworks! Of course, you can add and subtract whatever components appeal to your taste buds. The apple vinaigrette is delicious. Once again, I am plugging Monterey’s Tasty Olive Bar! I guess I am just going to have to plan a trip to Carmel and re-***** this wonderful little store.
Ingredients
Apple Viniagreete
Salad
Candied Pecans
Directions
Roast the garlic: Slice of the end, slather in olive oil and roast until the cloves are golden, about half an hour at 375 degrees. When the garlic is soft and fragrant, extract one clove and mash it, slicing off any hard caramelized part. Set aside.
Candy the pecans: Spread a layer of pecan halves on a cookie sheet and cover them with honey. With your hands, coat each pecan with honey. Roast at 350 or 375 degrees about 10 to 20 minutes. Watch carefully and don't burn these.
Make the vinaigrette: Whisk all ingredients together. Use your immersion blender to incorporate the mashed garlic clove. This will also give you a nice emlusion.
Make the salad: Mix the greens with the vinaigrette. Pile it on a serving plate. Arrange the apples, cranberries, chicken, pecans, etc. on the salad. The sprinkle of blue cheese goes last. The balsamic pearls go on top if you are using them.
Leave a Review