Pecan Crunch Salad With Hazelnut Vinaigrette Recipes

HAZELNUT BLUE PECAN SALAD

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
• Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
• Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE

Steps:

• In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
• In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
• In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
• In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

APPLE-PECAN SALAD WITH HONEY VINAIGRETTE

Steps:

• In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.