Salad:
7 cups mixed greens
6-8 oz. gorgonzola cheese, crumbles
1 lb. of bacon, cooked and chopped
1/2 lb. seedless red grapes, cut in half
Pecans:
2/3 c. pecans, chopped coarse
2 T. butter
4 T. sugar
1/2 tsp. salt
fresh ground pepper
1/4 tsp. cayenne pepper
Combine butter, sugar, salt and peppers in a non-stick pan. Cook over medium heat until the sugar starts to caramelize. Add in the Pecans and coat well. Place the mixture in a brown paper bag and let cool. Shake to break up the pieces.
Vinaigrette Dressing:
1 T. Dijon mustard
1 tsp. orange zest
4 T. honey
2 T. red wine vinegar
1/4 c. orange juice
1/4 c. canola oil
1/4. olive oil
salt to taste
I put all dressing ingredients into a mason jar and shake well.
To serve salad: put lettuce in bowl, top with cheese, bacon, grapes, pecans and dressing.