Hazelnut Blue Pecan Salad So Tasty
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| Hazelnut Blue Pecan Salad |
"Here's a mild salad with large flavor that pairs perfectly with steak or seafood."
Ingredients :
- 1 egg white
- 1/4 cup mild brown sugar
- 1/4 teaspoon cayenne pepper
- 1/four teaspoon salt
- 2 cups coarsely chopped pecans
- 4 cups arugula
- half cup crumbled Gorgonzola cheese
- 2 teaspoons hazelnut oil
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 45M |
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- Preheat an oven to three hundred stages F (150 stages C). Line a baking sheet with parchment paper.
- Beat egg whites until foamy in a huge glass or metallic blending bowl. Gradually upload the sugar, continuing to overcome till medium peaks shape. Lift your beater or whisk instantly up: the end of the height shaped via the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir till covered. Spread the mixture flippantly on the parchment-coated baking sheet.
- Bake 10 minutes, then flip the pecan portions. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 mins.
- Mound two cups of salad greens on every plate. Sprinkle each serving with 1/four cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.
Notes :
- You can use baby blended greens in preference to arugula, if you decide upon.
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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