Baby Blue Salad

¾ pound mixed salad greens
4 ounces blue cheese, crumbled
2 oranges, peeled, sectioned, and coarsely chopped
1 pint strawberries, cleaned and quartered
Balsamic Vinaigrette (recipe follows)
Sweet and Spicy Pecans (recipe follows)

Toss greens with vinaigrette and blue cheese. Place on 6 individual plates, and top with oranges, strawberries and pecans.

BALSAMIC VINAIGRETTE:

3 tbsp. Dijon mustard
3 tbsp. Honey
2 large garlic cloves, minced
2 small shallots, minced
¼ tsp. Salt
¼ tsp. Pepper
1 cup olive oil

Whisk first 7 ingredients together until blended. Gradually whisk in olive oil.

SWEET AND SPICY PECANS:

¼ cup sugar
1 cup warm water
1 cup pecan halves
2 tbsp. Sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup. Combine pecans with 2 tbsp. sugar, chili powder, and red pepper, tossing to coat. Place pecans on lightly greased baking sheet. Bake at 350 degrees for 10 minutes (or until golden brown), stirring once.

(from Southern Living)