Mixed Greens with Cherry Balsamic Vinaigrette
1 cup frozen sweet cherries, thawed and drained
3 T. OLIVE MILL olive oil (unflavored)
1 cup sugar
½ cup OLIVE MILL Cherry Balsamic
2 cups pecans
Salt and pepper to taste
3 heads Belgian endive, cleaned
1 T. shallots
2 oz. baby spinach, cleaned
Salt and pepper, to taste
1 head Bibb lettuce, cleaned
¾ cup water
4 oz. blue cheese, crumbled
Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about 5 min). Remove from heat; stir in salt and pepper. Add pecans, coating them evenly. Spread pecans evenly on a cooling rack and allow glaze to harden. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently and serve.
