I know – caramel in salad dressing????   But it does work!

Ingredients:

• 6 oz Spring mix
• 6 oz Spinach
• ½ c fresh blueberries
• ½ c fresh strawberries, sliced
• 1 c candied or glazed pecans
• 5 oz goat cheese, crumbled
• parsley

Dressing Ingredients:

1. 1 egg
2. 1 tsp Dijon mustard
3. 1 c caramel sauce
4. pinch of salt
5. ½ c white balsamic vinegar
6. 1 2/3 c salad oil

Pecan Ingredients:

• 1/2 c pecans
• 1 tbsp brown sugar
• 1 tbsp warm water
• 2-3 pinches salt
• 2-3 pinches ground cinnamon

Dressing Directions:

1. Put the first 5 dressing ingredients (egg, mustard, caramel, salt and white balsamic vinegar) in a bowl.
2. Blend together, using an immersion blender or hand mixer.
3. Then, slowly add the oil and continue blending to create a creamy dressing.
   Makes about 3 cups.

Pecan Directions:

1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Makes ½ cup

Salad Assembly Directions

1. Mix spring mix and spinach together in bowl.
2. Toss with 1 ½ cups dressing.
3. Arrange on salad plates.
4. Sprinkle with sliced strawberries, blueberries, pecans and cheese.
5. Garish with fresh chopped parsley.

Serves: 10 -12

Source: (Salad/Dressing) Arkansas Department of Parks and Tourism. Chef Todd Gold, The Purple Cow Restaurant, Little Rock, Arkansas
(Pecans) cookingweekends.blogspot.com