Ingredients:
1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onions, chopped
1/4 cup olive oil
1/4 cup white vinegar or 1/4 cup champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
Directions:
Preheat oven to 375 degrees F.
Slice each pecan half into three lengthwise pieces.
Mix together the cinnamon and brown sugar.
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
Slice the green onion.
Whisk together the vinaigrette ingredients.
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
Add the vinaigrette and toss thoroughly to coat.
Sprinkle with the chopped onion.
Break the cooled pecan slices apart and sprinkle them over the salad.
Serve and enjoy!
Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours – it’ll still tastes good, though.
Servings: Serve
Time preparation: 15 min.
Time total: 20 min.