Hot-Sweet Pecans:

• 2 Tbsp. Butter
• 1/4 Cup Brown sugar
• 1/2 tsp. Cayenne pepper
• 1/2 tsp. Salt
• 1 tsp. Water
• 1 cup Pecan halves

Gorgonzola Vinaigrette:

• 1/2 cup Extra virgin olive oil
• 3 Tbsp. White wine vinegar
• 4 oz. wt. Gorgonzola cheese, crumbled (about 1 cup)
• 1/4 tsp. Black pepper, ground
• 1/2 tsp. Salt

Assembly:

• 8 oz. wt. (about 6 cups) Baby greens salad mix
• 2 cups California seedless grapes, rinsed

Yield: 6 servings

Cooking Preparations :

Butter a metal cookie sheet and set aside. In non-stick frying pan, combine first set of ingredients, except for the pecans. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot. Add pecan halves and stir while cooking for one and 1/2 minutes. Spoon pecans onto cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until well combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.

Note: Nuts can be prepared in advance; keep stored in airtight container. Dressing can be made in advance and stored refrigerated.

Nutritional Analysis per Serving: Calories 458; Protein 6.5 g; Carbohydrate 23 g;
Fat 40 g; 75% Calories from Fat; Saturated Fat 9 g; Cholesterol 31 mg; Sodium 592 mg; Fiber 2.6 g.

Recipe courtesy of California Table Grapes Commission

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