Description[]
Ingredients[]
- ½ Cup olive oil
- ¼ Cup white wine vinegar
- ½ tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 2 Tbsp Honey
- 2 garlic cloves, pressed
- 1 tsp salt
- 1 ½ Cups pecan halves
- 11/16 Cups Sugar, divided
- 2 California avocados, peeled and chopped
- 1/3 Cups crumbled blue Cheese
- 8 Cups mixed salad greens
Directions[]
Whisk together first 7 ingredients. Remove 3 tablespoons vinaigrette, reserving remaining vinaigrette.
Toss pecan halves with 3 tablespoons vinaigrette in a heavy-duty zip-top plastic bag; add 2 tablespoons Sugar, tossing to coat. Spread pecans evenly onto a baking sheet.
Bake at 350° for 10 minutes, stirring twice. Remove from pan; toss with remaining Sugar, and cool.
Stir avocado and blue Cheese into reserved vinaigrette. Arrange salad greens on individual plates; sprinkle with pecans, and drizzle with vinaigrette.