Fresh Spring Greens with Sweet Chile Pecans Raspberries and Maytag Blue Cheese

This salad is so elegant and easy to make. It’s the perfect way to start that special meal.

1 Lb. spring mix (assorted baby lettuces)

Raspberry Vinaigrette

3 heaping Tbl. fresh raspberries

3 heaping Tbl. sweet chile pecans (recipe below)

2 Tbl. crumbled Maytag blue cheese

2 Tbl. chopped red onion, rinsed under cold water

Raspberry vinaigrette;

1-1/2 C Fresh raspberries, plus a few extra for garnish

3 Tbl. Raspberry vinegar

2 tsp. Brown sugar

1 tsp. Soy sauce

1 tsp. Fresh-squeezed lemon juice

1/4 tsp. Ground thyme

1/2 C Extra virgin olive oil

1. Puree all ingredients, except oil, in a blender.  While blender is running, slowly add oil. 

Rinse the spring mix very well in cold water and then dry in a salad spinner.  Toss 1/4 cup vinaigrette with the  spring mix in a large serving bowl.  Add all other ingredients and gently toss.  Serve immediately

Serves 6

Sweet Chile Pecans

These are an easy snack.  Folks eat them like candy and they are out of this world as a substitute for croutons.

1/4 cups sugar

1/2 tsp. salt

1 tsp. paprika

2 tsp. canola oil (or any neutral flavored oil)

1 cups whole pecans

In a mixing bowl add together half of the sugar, the salt and spices, mix well.  In a large heavy frying pan heat the oil.  Lightly brown the nuts stirring constantly until they release their fragrance (about 2 minutes, be careful they will burn very quickly).  Sprinkle in the remaining sugar, shaking the pan constantly to keep the nuts from burning.  When the sugar melts and caramelizes stir well and remove from heat.  Immediately toss the nuts in the sugar spice mixture separating them with two forks to avoid burning your fingers (Remember if the sugar cools down it will set).  Once cooled down, keep in an airtight container.

Makes 1 cup

Point Reyes Blue Cheese Compound Butter

I was sent this comment today;
A Mexican restaurant in the San Francisco Bay Area serves tortilla chips and salsa with a blue cheese/butter mixture and it's fantastic. But I've never seen it served anywhere else. Your thoughts?

Give this a try, it's a good start.

Point Reyes Blue Cheese Compound Butter

3/4 lb sweet butter

2 Tbl. Dijon mustard

1 Tbl. Fresh thyme, chopped fine

Pinch Kosher salt or Flur de Mar

1/2 lb Point Reyes blue cheese, or your favorite blue cheese

Cut butter into small cubes and soften at room temperature for 15 minutes

Cream the butter working in the mustard, thyme and salt. Gently fold in the blue cheese until all ingredients are incorporated. Taste and adjust seasoning

Form the butter into two eight-inch rolls, about an inch and a half in diameter, along the bottom edge of two pieces of waxed paper. Roll up and twist tight.  Place in the freezer or the fridge if using right away.

Soften a bit and cut ½ inch slices to top any grilled meats right off the grill!