Blue Cheese Chopped Salad

1. Make blue cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

2. Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.

3. To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan. Break pasta into quarters and boil for two minutes, then strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F.

Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

4. Assemble salad by combining lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with 3/4 cup of the dressing and serve in two bowls with 2 tablespoons crumbled blue cheese on top

of each serving.