A trip to the organic farm and the amazing “Stephanie” salad result.

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Kitchenclown took a trip to a local, organic farm, in San Miguel de Allende, La Trinidad, this morning, which inspired the making of this delectable salad. I’m calling it “The Stephanie”, because when my friend, Stephanie, whipped up something similar, my tastebuds jumped with joy!

Ingredients for the salad:

1/2 head red leaf lettuce, washed and dried thoroughly

1/2 head romaine, washed and thoroughly dried

1 bunch arugula, washed, dried, stems removed

2 apples, or pears, sliced thinly

1/2 cup dried cranberries

1 cup pecans

1/4 cup sugar( for caramelizing the pecans)

5 oz.bleu cheese, crumbled

1/2 cup pitted dates

1/4 red onion, thinly sliced

For the dressing:

1/3 cup olive oil

3 to 4 Tablespoons seasoned rice wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 clove garlic, pressed through a garlic press

1 1/2 teaspoons dijon mustard

Place the  oil, vinegar,salt, pepper, garlic and mustard in a jar. Put a lid on it, and shake it up, until mulsified. Taste and adjust seasonings, adding more salt, or vinegar if necessary. Tear the greens into bite sized pieces and place in a large bowl. Place the pecans,along with the sugar, into a small saute pan and cook, stirring often, until the sugar is melted, and the nuts are caramelized. Let cool. When cooled, add the nuts, cranberries, pears, or apples, dates, red onion and bleu cheese to the greens. Slowly drizzle the dressing over all, just adding enough to coat it.Whatever you do, do not drown it in dressing. Kitchenclown frowns on soggy salads!

Yield: 8 servings


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