Pecan Crunch Salad With Hazelnut Vinaigrette Recipe

Name: Pecan Crunch Salad With Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups mixed greens; 6 ounces gorgonzola, crumbled; ⅔ cup pecans (chopped); 2 tablespoons butter; 1 tablespoon sugar; ½ teaspoon salt; 1 dash pepper; ⅛ teaspoon red pepper; 1 teaspoon Dijon mustard; 1 teaspoon orange zest; 2 teaspoons honey; 2 tablespoons red wine vinegar; ¼ cup orange juice; ¼ cup hazelnut oil; ¼ cup olive oil

Servings: persons

7 cups mixed greens
6 ounces gorgonzola, crumbled
⅔ cup pecans (chopped)
2 tablespoons butter
1 tablespoon sugar
½ teaspoon salt
1 dash pepper
⅛ teaspoon red pepper
1 teaspoon Dijon mustard
1 teaspoon orange zest
2 teaspoons honey
2 tablespoons red wine vinegar
¼ cup orange juice
¼ cup hazelnut oil
¼ cup olive oil

1
Put all the pecan cruch ingredients into a small frypan over medium heat.
2
Cook until sugar just caramelizes.
3
Place on foil to cool.
4
When cool put in a baggie to break up.
5
Mix all the ingredients for the vinegarette in a blender.
6
I use a hand blender.
7
Toss greens with cheese, add vinegarette to taste.
8
Sprinkle top of salad with the pecan crunch.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 cups mixed greens, 6 ounces gorgonzola, crumbled, ⅔ cup pecans (chopped), 2 tablespoons butter, and more.

Yes, Pecan Crunch Salad With Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pecan Crunch Salad With Hazelnut Vinaigrette

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