2 bags mixed salad greens, washed, dried, and torn into bite size pieces 1 4-ounce package crumbled blue cheese 2 oranges, peeled and cut into slices 1 pint fresh strawberries, washed, quartered and drained Sweet and spicy pecans...

• 2 bags mixed salad greens, washed, dried, and torn into bite size pieces
• 1 4-ounce package crumbled blue cheese
• 2 oranges, peeled and cut into slices
• 1 pint fresh strawberries, washed, quartered and drained
• Sweet and spicy pecans (see recipe below)
• Balsamic vinaigrette (see recipe below)

Balsamic Vinaigrette:

• ½ cup balsamic vinegar
• 3TBS Dijon mustard
• 3 TBS honey
• 2 large cloves garlic, minced
• 2 small shallots, minced
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup olive oil

Sweet & Spicy Pecans:

• ¼ cup sugar
• 1 cup warm water
• 1 cup pecan halves
• 2 TBS sugar
• 1 TBS chili powder
• 1/8 tsp ground red pepper

Balsamic Vinaigrette:

1. Whisk together first 7 ingredients, then gradually whisk in olive oil

Sweet & Spicy Pecans:

1. Stir together sugar and warm water until sugar dissolves
2. Add pecans and soak 10 minutes; drain and discard syrup
3. Combine sugar, chili powder, and red pepper; add pecans, tossing to coat
4. Place pecans on lightly greased baking sheet
5. Bake at 350? for 10 minutes or until golden brown, stirring once

Assembly:

1. Into a large bowl toss together first five ingredients
2. Drizzle with desired amount of Balsamic Vinaigrette, gently tossing to coat
3. Add prepared pecans

Serves 6