Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette Recipe
A nice salad with the creamy & tangy taste of blue cheese bits mixed with sweet cranberries, lending some texture from the pecans.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup craisins
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons water
- 1 cup pecan halves
- 14 ounces mesclun
- 1 small red onion, sliced thinly
- 4 ounces blue cheese
- 1/2 cup craisins
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