| | Directions | | Prepare Candied Orange Pecans: From orange, grate 1 tablespoon peel and squeeze 1/4 cup juice. In heavy 3-4 quart saucepan, heat orange juice, orange peel and sugar to boiling over medium-high heat. Add pecans and cook 4-5 minutes or until sugar crystallizes on side of saucepan and pecans are well-coated and separate, stirring constantly. Spread out pecan mixture between 2 rimmed baking pans or cookie sheets lined with waxed paper to cool completely. In large serving bowl, with whisk, mix vinegar and mustard. In slow, steady stream, whisk in oil. Add greens, blue cheese and cranberries and 1 cup Candied Orange Pecans to vinaigrette in bowl; toss until well combined. Add mandarin oranges if desired. |
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| Ingredients | | - |  | 1 orange (large) |
| - | | 1 cup Sugar |
| - | | 4 cups Pecan halves (1 pound) |
| - | | 2 tablespoons Sherry vinegar or balsamic vinegar |
| - | | 1/2 teaspoon Dijon mustard |
| - | | 1 package spring mix baby salad greens (5 ounce bag) |
| - | | 1/2 crumbled blue cheese (optional) |
| - | | 1/2 cup dried cranberries |
| - | | 1 can mandarin oranges, drained |
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