BABY BLUE SALAD

3/4 pound mixed salad greens

Balsamic Vinaigrette (see below)

4 ounces blue cheese, crumbled

2 oranges, peeled and thinly sliced

1 pint fresh strawberries, quartered

Sweet-and-Spicy Pecans (see below)

TOSS greens with Balsamic Vinaigrette and blue cheese. Place on 6

individual plates. Arrange orange slices over greens; sprinkle with

strawberries, and top with Sweet-and-Spicy Pecans.

Yield: 6 servings.

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

WHISK together first 7 ingredients until blended. Gradually whisk

in 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

STIR together 1/4 cup sugar and warm water until sugar dissolves.

Add pecans; soak 10 minutes. Drain, discarding syrup.

COMBINE 2 tablespoons sugar, chili powder, and red pepper.

Add pecans, tossing to coat. Place pecans on a lightly greased

baking sheet. BAKE at 350 degrees for 10 minutes, stirring once.