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3/4 pound mixed salad greens
1 (4-ounce) package crumbled blue cheese
2 oranges, peeled and cut into slices
1 pint fresh strawberries, quartered

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Sweet and Spicy Pecans:
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Salad: Toss together first 4 ingredients in large bowl.
Drizzle with balsamic vinaigrette, (desired amount), tossing to
coat. Top with Sweet and Spicy pecans.

Balsamic Vinaigrette: Whisk together first 7 ingredients until
blended. Gradually whisk in olive oil, blending well.

Sweet and Spicy Pecans: Stir together 1/4 cup sugar and 1 cup
warm water until sugar dissolves. Add pecans, and soak 10 minutes.
Drain discarding syrup. Combine 2 tablespoons sugar, chili powder
and red pepper. Add pecans tossing to coat. Place pecans on
lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until
golden brown, stirring once.

Yield: 4-6 servings.

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