Grape Salad With Pecans And Roquefort Cheese
|Pecan halves||3⁄4 Cup (12 tbs)|
|Egg white||1 , beaten|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Shallot||1 , diced|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Assorted baby greens||6 Cup (96 tbs)|
|Seedless grapes||2 Cup (32 tbs) (Stevco)|
|Roquefort cheese||4 Ounce, crumbled|
|Sliced sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Thin prosciutto slices||6|
1. Preheat oven to 350°F. Coat pecans with beaten egg white; toss with brown sugar. Place on a baking sheet and bake for 10 minutes, or until golden. Remove from oven and let cool.
2. Whisk together shallots and vinegar. Slowly whisk in olive oil. Add basil and season to taste with salt and pepper.
3. Combine greens, grapes, Roquefort and tomatoes in a salad bowl. Add dressing to lightly coat the greens. Place on chilled plates.