Scrumptious Salad

I am truly in countdown mode for Monday night’s Central Market class.  Only 2 days until the big event.  I have an interesting and I hope engaging format for teaching a bit about bees, honey and the benefits of both.
My man, Dan is my head audio visual guy and he’s put together an entertaining slide show with great photos of bees and their work.

Today I give you the salad course.  When I eat salad I prefer homemade dressings to drizzle over my lettuces.  Fresh made salad dressings are more flavorful and healthy than bottled ones, in my opinion.  I always seem to have ingredients on hand that can be blended for a quick and easy salad condiment.  This one is a simple mix of honey, Dijon, vinegar, garlic and shallots.  It’s a lovely combination with the mixed greens, berries and crunchy pecans. This is one of my favorite salad dressings.

Enjoy!
 Honey Balsamic Vinaigrette over Baby Greens

½ cup Balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp. pepper
1 cup olive oil

Whisk together the first 7 ingredients until blended.  Gradually stream in olive oil, whisking constantly.

I usually serve this over a salad of mixed baby greens, with oranges, strawberries and Sweet ‘n Spicy Pecans.

Sweet ‘n Spicy Pecans

¼ cup sugar
1 cup warm water
1 cup pecan halves
2 tbsp. sugar
1 tbsp. chili powder
½ tsp ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves.  Ad pecans and soak for 10 minutes.  Drain, discarding syrup.

Combine remaining sugar, chili powder, and ground red pepper.  Add pecans, tossing to coat.  Place pecans on lightly greased baking sheet.  Bake at 350* for 10 minutes, stirring once.