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Grape Salad With Pecans And Roquefort Cheese

Quick.easy.cooking's picture
Ingredients
  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
  Salt 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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Grape
Interest: 
Healthy

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