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home > recipes > salads and dressings > summer berry and greens salad
4 portions of baby lettuce (depending on how big you like your salad) 1 pint blueberries 1 pint strawberries 1 cup Roquefort cheese crumbles 1 cup candied cinnamon pecans (recipe follows) kosher salt and white pepper to taste 1 cup honey-tarragon vinaigrette (recipe follows) Candied cinnamon pecans 3 tablespoons sugar 1 tablespoon water 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup pecan pieces Honey-tarragon vinaigrette 1/2 cup honey 1/4 cup Pommery or Dijon mustard 3/4 cup mayonnaise 1 tablespoon fresh tarragon, chopped For the pecans: Simmer sugar, water, cinnamon and nutmeg together until sugar has dissolved. Add pecans, stirring to coat well. Pour pecans onto a prepared cookie sheet and bake in a 350- degree oven until sugar coating becomes dry. For the vinaigrette: Whisk all ingredients together in a mixing bowl. For the salad: Arrange greens on plates, and top with blueberries, strawberries, Roquefort and pecans. Season to taste with salt and pepper. Dress with vinaigrette. Serves 4.

Summer Berry and Greens Salad


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list all recipes for SALADS (258)
list all recipes by BUTTERFLYDOG (1134)


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keyword: summer
keyword: berry
keyword: greens
keyword: salad
recipes for salads
recipes by butterflydog
Email Address:
(posted September 13, 2007)

4 portions of baby
lettuce (depending on how big you like your salad)
1 pint blueberries
1 pint strawberries
1 cup
Roquefort cheese crumbles
1 cup candied
cinnamon pecans (recipe follows)
kosher salt and white pepper to taste
1 cup
honey-tarragon vinaigrette (recipe follows)
Candied
cinnamon pecans
3 tablespoons
sugar
1 tablespoon water
1 teaspoon
cinnamon
1/4 teaspoon
nutmeg
1 cup
pecan pieces
Honey-tarragon vinaigrette
1/2 cup
honey
1/4 cup Pommery or
Dijon mustard
3/4 cup
mayonnaise
1 tablespoon fresh
tarragon, chopped

For the pecans:
Simmer sugar, water, cinnamon and nutmeg together until sugar has dissolved. Add pecans, stirring to coat well. Pour pecans onto a prepared cookie sheet and bake in a 350- degree oven until sugar coating becomes
dry.

For the
vinaigrette: Whisk all ingredients together in a mixing bowl. For the salad: Arrange greens on plates, and top with blueberries, strawberries, Roquefort and pecans. Season to taste with salt and pepper. Dress with vinaigrette.

Serves 4.


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