Tuesday, May 19, 2009

Bacon-Blue Cheese Salad With White Wine Vinaigrette

2 tablespoons chopped pecans
2 medium cucumbers, peeled
3 cups mixed baby greens
2 cooked thick-cut bacon slices, halved
1/3 cup shredded or matchstick carrots
1/4 cup crumbled blue cheese
Salt and freshly ground pepper to taste
*White Wine Vinaigrette
1. Place chopped pecans in a single layer in a shallow pan.
2. Bake at 350ยบ for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.
4. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates.
5. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette. Makes 4 Servings.
White Wine Vinaigrette
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon sugar
1/2 cup olive oil
Salt and freshly ground pepper to taste
1. Whisk together 1/4 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week. Makes about 2/3 cup.

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