Baby Blue Salad

Elegant and delicious.  A great salad to serve at dinner parties!  I'm sure after one time of making it, you'll find this is a keeper!

Ingredients:
3/4 pound gourmet mixed salad greens
1 4-ounce package crumbled blue cheese
2 oranges, peeled and cut into slices (or mandarin oranges, drained well)
1 pint fresh strawberries, quartered
sweet and spicy pecans (recipe to follow)
Balsamic Vinaigrette (recipe to follow)

Directions for salad:
Toss together first 5 ingredients into a large bowl.  Drizzle with desired amount of Balsamic Vinaigrette, gently tossing to coat.  Serve with remaining Vinaigrette.

Balsamic Vinaigrette:
Ingredients:
1/2 cup Balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 large garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Directions:
Whisk together first 7 ingredients until blended.  Gradually whisk in olive oil, blending well.  Refrigerate after use -- will last quite a while in frig.

Sweet and Spicy Pecans
Ingredients:
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Makes 1 cup
Bake:  10 minutes on 350 degrees

Directions:
Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves.  Add pecans and soak 10 minutes.  Drain, discarding syrup.

Combine sugar, chili powder and red pepper.  Add pecans, turning to coat.  Place pecans on a lightly greased baking sheet (line sheet with foil that has been sprayed lightly with Pam, or use parchment paper -- pecans will not stick to baking sheet if you do this step).

Bake until golden brown -- stirring 5 minutes after pecans are in oven.

Remove and cool -- add to salad only what you need for that serving.  Store unused pecans in an airtight container if you have leftovers.