Grape Salad With Pecans And Roquefort Cheese Recipe
Ingredients
| Pecan halves | 3/4 Cup (16 tbs) | |
| Egg white | 1 , beaten | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Shallot | 1 , diced | |
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| Olive oil | 3/4 Cup (16 tbs) | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| 6 cups assorted baby greens | ||
| 2 cups Stevco seedless grapes | ||
| 4 ounces Roquefort cheese, crumbled | ||
| Tomatoes | 1/2 Cup (16 tbs), dried | |
| 6 thin slices prosciutto | ||
| Salt | To Taste | |
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.
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.
Chef
