Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad
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I really liked the way that this salad sounded when I was making the Chipotle Chile Candied Pecans a few days ago, so I went out and got all of the ingredients to put it together for lunch today. I used sliced pears and some aged balsamic and good quality extra-virgin olive oil to dress the salad. It was out of this world! The crunchy, sweet, spicy pecans really add something wonderful to this already great combination of ingredients. I’ll definitely be making this again!
Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad
Gifts Cooks Love – Sur La Table
Combine a handful of these candied pecans, along with 1/4 cup of sweetened dried cranberries and 1/2 cup blue cheese, with 8 cups of loosely packed mesclun greens. Toss with your favorite vinaigrette and serve Add thin slices of crisp apples or ripe pears, if desired.
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
