Baby Greens with Grapes, Pecans and Gorgonzola

  • Level: Easy
  • Total: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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2 tablespoons butter

1/4 cup brown sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon water

1 cup pecan halves

1/2 cup extra virgin olive oil

3 tablespoons white wine vinegar

4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)

1/4 teaspoon black pepper, ground

8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)

2 cups California seedless grapes, separated and rinsed


  1. Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
  2. Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
  3. Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
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