Field Greens with Crumbled Blue Cheese and Pecans
Camille Clark
This works well as a first course to beef or pork.
ingredients
- Vinaigrette:
- 2/3 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2/3 cup distilled white vinegar
- 3 Tablespoons apple cider vinegar
- 4 1/2 teaspoons onion juice
- 2 Tablespoons Worcestershire sauce
- 1 cup vegetable oil
- Salad:
- 8-10 cups mixed field greens
- 2 green onions, chopped
- 4 ounces blue cheese, crumbled (1 cup)
- 1 granny Smith apple, cored seeded, and chopped
- 1/2 cup coarsely chopped Pecans (Planters sugared pecans)
directions
- 1
Make the vinaigrette combining the sugar, mustard, salt and vinegars in a small bowl.
- 2
Stir until the sugar is dissolved.
- 3
Whisk in the onion juice and Worcestershire sauce.
- 4
Add the oil slowly, whisking continuously until blended.
- 5
Make the salad, combining the greens, onion, blue cheese, apple and pecans in a salad bowl.
- 6
Add just enough vinaigrette to coat the greens.
- 7
Toss until well combined.
Source: Camille
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