Preheat oven to 350°. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Combine Bibb lettuce, next 3 ingredients, and pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette and Country Ham Corn Cakes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This is an outstanding salad and salad dressing. I didn't use the peaches, good ones being out of season at present, so I substituted a chopped apple. The gorgonzola hit the spot with its tangy creaminess. Feel free to substitute any other lettuce if Bibb is hard to find. I used Boston lettuce and it was perfect. The only cress I could find was a bit past its prime so I only used about half as much as the recipe called for.
The bourbon dressing is not to be missed. It has become one of my favorite dressings for other salads as well as this one.
I am eager to try this with the featured Country Ham Corn Cakes mentioned in the same article.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!