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Fresh Raspberry Vinaigrette
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Mixed Young Lettuces with Blueberries, Gorganzola, Candied Pecans, and Pancetta

This is an easy salad with a wonderful blend of contrasting, but complimentary flavors. Sweet bluberries, salty pancetta, crispy baked pecans and crunchy purple onions rest on a bed of greens of your choice. Raspberry Vinaigrette is a perfect dressing for this light salad.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Terri @ that's some good cookin'

Ingredients

For the Salad:

  • 8 cups mixed lettuces, torn into bite-sized pieces or equal amount of romaine lettuce
  • 1/3-1/2 cup whole fresh blueberries
  • 2-4 tablespoons gorganzola crumbles
  • 1/2 of a small purple onion, sliced thin
  • 8 slices pancetta or bacon, fried and crumbled or diced (I had the deli slice the pancetta about 1/8-inch thick. Allow about 1 slice per person. Dice the pancetta before frying.)
  • 1/3-1/2 cup broken candied pecans. Recipe follows

For the Candied Pecans

  • 2 cups whole pecans
  • 1 egg white
  • 2 tablespoons water
  • 1/2 cup white granulated sugar
  • 1 teaspoon cinnamon

Instructions

For the Salad:

  • Put lettuces in bowl. Add blueberries, gorganzola, purple onion, and pancetta or bacon.
  • Top salad with candied pecans (see instructions below) or serve separately and allow each person to use as desired. Serve with salad dressing of choice or try this Fresh Raspberry Vinaigrette.

For the Candied Pecans:

  • Preheat oven to 350-degrees F. Line a baking sheet with foil and spray lightly with cooking spray. Or, line the baking pan with parchment paper. Set aside.
  • Whisk egg white and water in a medium size bowl. Add the pecans to the egg white mixture and toss to coat the pecans well.
  • In a plastic zipper bag, put the sugar and cinnamon, close bag, and shake to mix. Transfer the pecans to the bag with the sugar mixture, close bag, and shake to coat the pecans.
  • Turn pecans out onto the prepared baking pan. Move the pecans around so that they are 1 layer thick. Bake for 10 minutes at 350-degrees F.
  • Take pan out of the oven, stir the pecans and scatter them once again so that they are 1 layer thick. Return pan to oven and bake for another 10 minutes. Allow the nuts to cool before handling.
  • Break the pecans into pieces for use on salad or as a topping for breads, muffins, desserts, etc. Note: The nuts break quite easily. I just twisted them with my fingers.