Blueberry Goat Cheese Salad

Blueberry Goat Cheese Salad (inspired by Jaime Thomas)

Lettuce (I like Spring Mix best, it's pretty and tasty!)

crumbled goat cheese

fresh blueberries

Poppyseed Vinaigrette:

1 cup canola oil

1/4 cup extra virgin olive oil

3/4 cup balsamic vinegar

1/3 cup sugar

1 large shallot peeled and cut into 4 pieces

1 1/2 tsp. salt

2 tsp brown/dijon mustard

Blend all ingredients together for about 30 seconds in blender/food processor. Stir in 3 tsp poppyseeds. Chill in refrigerator for a few hours before serving.

Spiced Candied Pecans: (adapted slightly from Culinary Concoctions by Peabody)

1 cup walnuts

½ cup sugar

½ tsp chile powder

½ tsp sweet paprika

1 tsp salt

Combine sugar with the spices. Place into a saucepan and turn on medium heat. Watch carefully to see the sugar start to melt and caramelize around the edges of the pan (the sugar in the middle won't be melted yet). When that happens throw in the walnuts and stir. When they are coated in caramel spread onto a pan that has been covered in parchment paper. Once it is completely cooled, break into pieces.

*Here's the deal. Candying nuts is hard. I made these suckers six times. The way that worked best for me was actually to combine the sugar and nuts in a frying pan and constantly stir them while the sugar melted. They were still a bit darker and less clear than I would have liked them, but completely delicious. I've read a dozen recipes. Some say don't stir, some say stir. Some say add nuts last, like this one, others say add nuts from the beginning. I wish I could say I came up with a fool-proof method for you, but alas, I did not. Be careful that your temp isn't too high, and work as fast as you can. Good luck!!*