Ingredients for Spring Mix Toasted Pecans Cranberries And Stilton With Sherry
- Spring Greens
- Stilton Cheese
- Dried Cranberries
- Salt And Pepper
- Orange Rind
- Orange Juice
- Sugar
- 1/2 cup pecan halves
- Dijon Mustard
- Sherry Wine Vinegar
- Olive Oil
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How to Make Spring Mix Toasted Pecans Cranberries And Stilton With Sherry
- **Toast the Pecans:** In a medium saucepan over medium heat, combine 1/2 cup pecan halves. Cook, stirring frequently with a wooden spoon, for 3-5 minutes, until fragrant and lightly toasted. Be careful not to burn them.
- **Cool the Pecans:** Remove from heat and spread the pecans on a sheet of wax paper to cool completely.
- **Prepare the Sherry Vinaigrette:** In a small bowl, whisk together 1/4 cup sherry vinegar, 1/2 cup extra virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until emulsified.
- **Assemble the Salad:** In a large bowl, combine 5 oz spring mix, 1/4 cup dried cranberries, and 2 oz crumbled Stilton cheese.
- **Dress and Serve:** Drizzle the sherry vinaigrette over the salad and toss gently to combine. Top with 1/2 cup toasted pecans and serve immediately. Store leftover dressing in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
80g
Fat
46g
Carbs
8g
