Recipes
BABY BLEU SALAD
RECIPE COURTESY OF CHEF FRANKLIN BIGGS
ALSO PUBLISHED BY SOUTHERN LIVING MAGAZINE IN 2006
For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.
Yield: 4 servings
2 (5-ounce) bags mixed spring salad greens
4 ounces crumbled blue cheese
2 oranges, peeled and sectioned
1 pint fresh strawberries, washed and quartered
1 cup Sweet-and-Spicy Pecans, recipe follows
Balsamic Vinaigrette, recipe follows
Toss together first 5 ingredients in a large bowl. Drizzle with ¾ cup of the Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette, if desired.
