Hazelnut Blue Pecan Salad
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
64
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 tsp
Cayenne Pepper1 tsp
Salt2 cups
Pecan (coarsely chopped)4 cups
Arugula2 tsps
Hazelnut OilDirections:
1
Preheat an oven to 300 degrees F (150 degrees C)
2
Line a baking sheet with parchment paper
3
Beat egg whites until foamy in a large glass or metal mixing bowl
4
Gradually add the sugar, continuing to beat until medium peaks form
5
Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly
6
Fold in cayenne pepper and salt
7
Add the pecans and stir until coated
8
Spread the mixture evenly on the parchment-lined baking sheet
9
Bake 10 minutes, then turn the pecan pieces
10
Bake another 10 minutes until toasted
11
Remove from oven and let cool about 15 minutes
12
Mound two cups of salad greens on each plate
13
Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil
14
Top each salad with a cup of toasted pecans