Blueberry Salad with Blue Cheese and Sugared Pecans

• Lettuce mix, your favorite
• 1 cup fresh blueberries, washed, drained and cleaned
• 1/2 red onion, sliced thinly
• 2-4 ounces blue cheese, crumbled
• Sugared pecans, recipe below
• 1/4 cup, chopped green onion
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Sugared Pecans: Make the sugared pecans ahead of time. Preheat your oven to 250 degrees F. In a small bowl mix together 2/3 cup of granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside. In a separate bowl whisk together 1 egg white and 1 tablespoon of water until frothy. Pour 1 pound of pecan halves into the egg white mixture, stirring to coat.

Remove the pecan halves from the egg white mixture with a fork into the bowl with the sugar mixture. Using two forks, toss the pecans until well coated with the sugar mixture. Spread the pecans onto a parchment lined baking sheet, making sure they are spread out well. Clumps will stick together. Bake for about 1 hour, stirring the pecans every 15 to 20 minutes.

Cool the pecans in the pan and store in a glass container with a lid. Use as a garnish for salads or ice cream.

Vinaigrette

To make the vinaigrette: In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, chopped green onion, salt and pepper.

Assemble the salad by mixing the lettuce, red onion and blueberries together in a large bowl. Toss with the vinaigrette. Top with the crumbled blue cheese and sugared pecans.