Blueberry Tangerine Manchego Salad

with Butter Rum Sweet Spiced Pecans & a Sweet Hot Pepper Balsamic Vinaigrette

When I made the Butter Rum Sweet Spiced Pecans for Christmas gifts this year, I immediately wondered how they would taste on a salad. Then I lucked out and was given a container full of fresh blueberries to bring home from Christmas. I decided the blueberries and pecans would be beautiful together … and tossed in a tangerine just because we have oodles of them about the house right now too. The dressing I have made several times (ever since I got my jar of Uncle Gary’s Gourmet Pepper Jelly), but just haven’t had a chance to blog yet. Sometimes I add wine to the dressing, but this time I didn’t have any wine open, so I made the dressing without it.

Since I got my new job, I don’t have any daylight left once I get home to take pics of my food so it’s harder to blog. This is my first attempt at photographing food at the office. I’m still looking for good food photography spots in the building. My desk is in the midst of a bunch of cubicles so it’s not the best spot, but I found an empty office with windows. It worked okay, I guess, but I’m going to continue to seek better lighting for food. Some of the shots got a little washed out, so I ended up with just side angle shots of this salad. I would have liked you to be able to see the blueberries and the cheese shards in there! Just trust me … they’re there.

Blueberry Tangerine Manchego Salad

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Ingredients

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• Mixed Greens
• Fresh blueberries
• Tangerine, peeled and sectioned
• Butter Rum Sweet Spiced Pecans (recipe here)
• Thin shards of Manchego Cheese

For the dressing:

• 1/4 cup pepper jelly (such as Uncle Gary’s)
• 1/4 cup balsamic vinegar
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1 Tablespoon extra virgin olive oil

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Instructions

1. First, mix the dressing by whisking together the pepper jelly and balsamic vinaigrette in a bowl. Add the spices and whisk to mix. While whisking the balsamic mixture with one hand, carefully pour a thin stream of olive oil into the dressing. Continue whisking until everything is mixed well. If the pepper jelly makes your dressing too thick or too spicy, add some wine (red or white) or juice to thin it out.
2. To make the salad, fill your bowl(s) most of the way with greens, or if you are using plates, spread each plate generously with greens.
3. Sprinkle the greens with blueberries, tangerine slices and the sweet spiced pecans (use as much of the fruit as you desire, but go light on the nuts).
4. Tuck in the little shards of manchego cheese around the plate or bowl.
5. Drizzle with the dressing and serve.

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This recipe was shared at Clever Chicks Bloghop.