Maytag and Spiced Pecan Salad

Vinaigrette

• 1/4 cup shallot, finely chopped
• 1/2 cup red wine vinegar
• 1/4 cup worcestershire sauce
• 1/4 cup hot sauce (we use Crystal's)
• 1/2 teaspoon black pepper, freshly cracked
• 1 1/2 cups canola oil
• 1/2 cup extra virgin olive oil
• 1/2 cup maytag blue cheese, crumbled
• kosher salt

Spiced Pecans

• 1/4 cup pecan
• 1/2 tablespoon unsalted butter, melted
• 1/4 tablespoon creole seasoning (we use Recipe #)
• sugar, to taste

Salad

• 16 ounces mixed baby greens
• kosher salt and black pepper
• 1/4 cup carrot, julienned
• 1/4 cup red onion, shaved
• 1/2 cup maytag blue cheese, crumbled

Directions

1. 1

   For the vinaigrette, combine the shallots, red wine vinegar, Worcestershire sauce, hot sauce and pepper in a mixing bowl.

2. 2

   Whisk in the oils gradually.

3. 3

   Whisk in the bleu cheese and season with kosher salt, adjusting the amount of salt according to the strength and flavor of the bleu cheese.

4. 4

   Store in the refrigerator for up to 2 weeks.

5. 5

   For the spiced pecans, preheat the oven to 325 degrees.

6. 6

   Toss the pecans with the melted butter, Creole seasoning and sugar in a bowl, coating well.

7. 7

   Spread the pecans on a baking sheet and toast for 5-8 minutes or until light brown.

8. 8

   For the salad, season the greens with the salt and pepper in a bowl.

9. 9

   Add the carrot, onion and ¼ of the vinaigrette and toss lightly.

10. 10

    Serve and top with the remaining bleu cheese and pecans.