Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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).
- Tuck in the little shards of manchego cheese around the plate or bowl.
- Drizzle with the dressing and serve.