Summer Berry and Greens Salad

submitted by butterflydog

4 portions of baby lettuce (depending on how big you like your salad)
1 pint blueberries
1 pint strawberries
1 cup Roquefort cheese crumbles
1 cup candied cinnamon pecans (recipe follows)
kosher salt and white pepper to taste
1 cup honey-tarragon vinaigrette (recipe follows)
Candied cinnamon pecans
3 tablespoons sugar
1 tablespoon water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup pecan pieces
Honey-tarragon vinaigrette
1/2 cup honey
1/4 cup Pommery or Dijon mustard
3/4 cup mayonnaise
1 tablespoon fresh tarragon, chopped

For the pecans: Simmer sugar, water, cinnamon and nutmeg together until
sugar has dissolved. Add pecans, stirring to coat well. Pour pecans onto
a prepared cookie sheet and bake in a 350- degree oven until sugar
coating becomes dry. For the vinaigrette: Whisk all ingredients together
in a mixing bowl. For the salad: Arrange greens on plates, and top with
blueberries, strawberries, Roquefort and pecans. Season to taste with salt
and pepper. Dress with vinaigrette. Serves 4.


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