I had a really yummy salad a couple of weeks ago in Woodstock, GA at Fire Stone Wood Fired Pizza & Grill. It was so good that I wanted to try to recreate it. Now while looking at their online menu, I realized it is similar but different. My Apple, Apricot, Pecan Salad with Orange Vinaigrette and Gorgonzola Crumbles turned out great. I actually made some Chipotle Honey Wings to go with it and it went great together. I will post the wing recipe tomorrow. This salad was a nice light alternative to the heavy Thanksgiving meal we had last week and the leftovers we had all weekend. This salad would also go well with grilled fish or meat as well as oven roasted chicken. You could also add some leftover grilled meat to this and serve it as a main dish. Anyway you eat this salad, you will not be disappointed. It is soooooo goooood! Try it today. Afiyet Olsun!
- 6-8 Cups Fresh Express Organic 50/50 Spring Mix/Spinach Blend (use your favorite delicate lettuce)
- 1 Honey Crisp Apple, thinly sliced
- ¼ Cup Dried Apricots, finely chopped
- 6 Tablespoons Gorgonzola Crumbles
- For the Candied Pecans:
- ½ Cup Pecan halves
- 1 Tablespoon Honey
- Pinch of salt
- For the Vinaigrette:
- ¾ Cup Orange Juice
- ¼ Cup Olive Oil
- 1 Lemon, juiced
- 1 Teaspoon Apple Cider Vinegar
- 1½ Tablespoons Honey
- Pinch of salt
- Begin by making the Candied Pecans first.
- Toast the pecans on medium heat 4-5 minutes.
- Pour in the honey and pinch of salt.
- Pour the mixture onto wax paper making sure to leave space between the pecans.
- Allow to cool completely.
- Next, make the Vinaigrette.
- Combine the Orange Juice, Olive Oil, lemon juice, Apple Cider Vinegar, Honey and salt in a pint-sized Mason jar.
- Shake vigorously until well blended. (I actually attach my blender blade to the mason jar and blend it in my blender.)
- Next, arrange the Spring Mix evenly among 6 salad plates.
- Arrange the thinly sliced apples on the plates.
- Divide the chopped apricots and distribute evenly among plates.
- Add the pecans to each salad.
- Shake the Vinaigrette and pour over the salads.
- Top each salad with 1 tablespoons (more or less to your liking) Gorgonzola crumbles.
