It's been a while since I've been here. I've been on leave taking care of a minor surgery but am getting back in the groove again.
First off, Happy Passover and Happy Easter. I'm sure all kitchens are revved up in anticipation of family and friends visiting over the festive season. This year we're operating at bare minimums - Psychgrad and "R" took off for a fabulous vacation to New Zealand and Australia and Actor Boy is busy performing so we're not seeing the whole family together.
If you're looking for an impressive salad to accompany your Easter mains, this one is sure to impress.
3 cups fresh baby spinach, washed and trimmed
4-5 large mushrooms, thinly sliced
1 pear, thinly sliced
1 English cucumber, thinly sliced
1/4 red onion
2-3 oz. good quality blue cheese, crumbled
1/2 cup candied pecans
Combine all ingredients and dress with a combination of:
1/4 cup blue cheese dressing
1/4 cup ranch dressing
1 clove minced garlic
and top with Candied Pecans:
1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
Heat brown sugar, olive oil and balsamic vinegar in a small pot until it comes to a boil, stirring often. Add pecan halves to coat.
Put coated pecans on a parchment lined cookie sheet to cool and separate with two forks so they don't stick together. Add to salad.