Author Notes
This salad has complex flavors and beautiful color. It makes a great side dish or a filling main dish with the addition of roasted chicken or salmon. —Tishalu
Ingredients
- Salad and Dressing
-
6 tablespoons
olive oil
-
8
large garlic cloves
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2
large shallots, sliced ¼ inch thick
-
1 tablespoon
honey
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2 tablespoons
cider vinegar
-
1 tablespoon
Dijon mustard
-
Salt and pepper
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10 cups
arugula, endive, radicchio, and romaine lettuce
-
2 tablespoons
chopped dried cherries or cranberries
-
1 cup
spiced pecans
-
Roasted Garlic and Shallots Honey Mustard Dressing
-
8 ounces
gorgonzola cheese, sliced
-
Sliced pear (optional)
- Spiced Pecans
-
1
egg white
-
1/2 cup
sugar
-
1 teaspoon
ground allspice
-
1/2 teaspoon
cayenne pepper
-
1/2 teaspoon
paprika
-
1/2 teaspoon
kosher salt
-
2 1/2 cups
pecans
Directions
- Salad and Dressing
-
Preheat oven to 350 degrees. Place oil, garlic and shallots in a small crock or custard cup and top with foil. Bake until vegetables are soft and brown, about 45 minutes. Cool.
-
Transfer garlic and shallots to a blender. Reserve the oil. Add honey, vinegar and mustard to the garlic and shallots and blend. With the blender running, add the reserved oil and process until smooth. Season to taste with salt and pepper.
-
Toss lettuce, spiced pecans, and dried fruit with enough dressing to coat. Top with sliced cheese and garnish with sliced pears.
- Spiced Pecans
-
Preheat oven to 300 degrees.
-
Beat egg whites in bowl until foamy.
-
Add sugar, spices and salt. Beat again until thick and opaque.
-
Add pecans and stir until coated.
-
Spread nuts in one layer on a baking sheet covered with a Silpat.
-
Bake about 30 minutes until brown and toasty.
-
Cool completely on the baking sheet. Store in and airtight container.
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