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Slow Poke Farm

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Honey-Buttermilk-Dressed Salad 
with Honey-Glazed Pecans

Honey-Glazed Pecans
1 1/2 tsp Unsalted Butter, melted
1/8 tsp Salt
1/8 tsp Cayenne Pepper
1 cup Pecans

Honey-Buttermilk Dressing
1/2 cup Buttermilk
2 Tbsp Honey
1 Tbsp Cider Vinegar
1 Tbsp Olive Oil
2 tsp Mustard, coarse grain
1/2 tsp Minced Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
8 cups Boston Lettuce Leaves, torn

Pecans:  Preheat oven to 325 F.  Line jelly-roll pan with aluminum foil.  With cooking spray, coat foil.  In bowl, mix together honey, melted butter, salt, and cayenne pepper.  Add pecans; toss to coat.  Spread on prepared pan.  Bake 20 minutes, tossing once, until nuts are glazed and deep golden brown.  Remove from oven;  toss to coat with honey mixture on pan.  Let cool on rack for 10 minutes.

Dressing:  In blender, combine all dressing ingredients; blend until smooth.

To Serve:  In large bowl toss lettuce, frisee apple slices, onion and dressing.  Arrange on 6 plates; top each plate with Bleu Cheese, bacon and honey-glazed pecans.

[ Herb Potatoes ] [ Green Beans w ] [ Potato Soup ] [ Carrot Soufflé ] [ Dressed Salad ] [ Mexican Tortilla Soup ]