Nutty Orange and Blue SaladFlying Fish Café, Boardwalk Resort
1 head frisée lettuce (can also substitute romaine lettuce)
1 Bosc pear, sliced thin
1 cup Orange Shallot Vinaigrette (recipe below)
salt and black pepper
4 tablespoon Maytag Blue, Gorgonzola or Stilton cheese, crumbled
16 Honey Glazed Pecans (recipe below)
Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste. Garnish with pecans.
Orange Shallot Vinaigrette:
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 tablespoons cider vinegar
4 tablespoons olive oil
Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil. Season to taste.
Honey Glazed Pecans:
6 tablespoons honey
1 tablespoon butter
pinch of cayenne pepper
salt to taste
Boil all of the ingredients (except the pecans) until a soft fluid forms. Pour over pecans in a mixing bowl. Coat well. Bake pecans in a 350 F (180 C) oven for 10 minutes or until crispy. Cool.