Gorgonzola and Pecan Crunch with Hazelnut Vinaigrette
- Mixed greens
- Gorgonzola, crumbled
- Pecan crunch
- Mandarin oranges
- Crisp bacon
Ingredients:
| 4 cup |
Pecans, chopped |
| 12 T. |
Butter |
| 6 T. |
Sugar |
| 1 T. |
Salt |
| 2 tsp. |
Cayenne |
Mix everything into a sauté pan. Cook over low to medium heat until the sugar caramelizes. Pour out onto a greased ½ sheet tray. Let cool. Break up into small pieces.
Store air tight!!
Hazelnut Vinaigrette
| 3 T. |
Dijon mustard |
| 3 T. |
Orange zest |
| 6 T. |
Honey |
| 1 cup |
Red wine vinegar |
| 2 cup |
Orange juice |
| 2 cup |
Hazelnut oil |
| 2 cup |
Olive oil |
Combine above ingredients for the vinaigrette and emulsify.
Source: Chef Keith Hammerich, CCSF |
