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.