delishytown:

Sweetheart’s Salad

Gorgonzola Pecan Salad is my husband’s favorite. So this is what I’m making to go with our dinner. I picked all the red lettuces I had in the garden, along with red pansies, which are edible flowers.

Wash and spin salad greens.

Make caramelized pecans.

For the Candied Pecans: (These things are so good!) Combine 1 tblsp olive oil, 1 tblsp balsamic vinegar, and 2 heaping tblsp brown sugar in a bowl. Add 1 cup whole or chopped pecan pieces and mix thoroughly with the sugary concoction.  Place on a lined cookie sheet and bake at 325 for 5 - 6 minutes. (They burn easily, so watch them closely) You can do this step ahead of time and keep them in a cool place in the kitchen until dinnertime. 

 Top the salad with eaquel amounts of balsamic vinegar and olive oil, garnish with candied pecans and gorgonzola cheese, salt and pepper