7cupslettuce or mixed greens, I like red leaf lettuce best
6-8ozGorgonzola cheese, crumbled
3/4lb.bacon (optional but highly recommended), cooked until crisp, chopped
1/2lb.seedless red grapes
Pecan Crunch: (I always double this!)
2/3cupspecans, chopped coarse
2tablespoonsbutter
4tablespoonssugar
1/2teaspoonsalt
Fresh ground pepper
1/4teaspooncayenne
Hazelnut Vinaigrette:
1/2teaspoonDijon mustard
1teaspoongrated orange zest
4tablespoonshoney
2tablespoonsred wine vinegar
1/4cuporange juice*
1/4cuphazelnut oil*
1/4cuplight olive oil
Instructions
Wash and dry the lettuce. Combine with chopped bacon and grapes in large bowl. Chill.
Combine pecans with butter, sugar, salt, pepper and cayenne in non stick pan. Cook over medium heat until the sugar caramelizes and pecans are well coated. Stir often. Pour onto a lightly greased sheet of foil. Let cool completely. Break up pieces by hand or chop on cutting board.
Combine all of the dressing ingredients in bowl or jar and whisk until well blended. Refrigerate leftover dressing.
Notes
Usually, about half of this dressing is enough for one salad.
If you are unable to find hazelnut oil, or can't afford it (it's about $6 for an 8 oz bottle) you may substitute 1/2 cup canola oil and omit the hazelnut and olive oils. When I make this in large quantities-50 servings or more, I always substitute and use Canola oil.
I've found the best way to make this dressing is to purchase frozen orange juice concentrate. Thaw about 2 tablespoons in 1/4 cup of water. Stir and use in dressing. The concentrate mixed with a little water gives the dressing a great flavor!