Name: Hazelnut Blue Pecan Salad
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 1 egg white; 0.25 cup light brown sugar; 0.25 teaspoon cayenne pepper; 0.25 teaspoon salt; 2 cups coarsely chopped pecans; 4 cups arugula; 0.5 cup crumbled Gorgonzola cheese; 2 teaspoons hazelnut oil

Hazelnut Blue Pecan Salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Gorgonzola and pecan salad with hazelnut oil dressing.

Ingredients:

1 egg white
0.25 cup light brown sugar
0.25 teaspoon cayenne pepper
0.25 teaspoon salt
2 cups coarsely chopped pecans
4 cups arugula
0.5 cup crumbled Gorgonzola cheese
2 teaspoons hazelnut oil

Instructions:

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Whisk egg whites until foamy in a large glass or metal mixing bowl. Gradually add sugar, beating until medium peaks form, with the egg whites forming slightly curled tips. Gently fold in cayenne pepper and salt, then add pecans and stir until coated. Spread mixture evenly on a parchment-lined baking sheet.
Bake pecan pieces for 10 minutes, flip, then bake for another 10 minutes until toasted. Allow to cool for about 15 minutes after removing from the oven.
On each plate, pile two cups of fresh salad greens. Add a generous sprinkle of 1/4 cup Gorgonzola cheese on top, followed by a drizzle of hazelnut oil using a teaspoon. Finish off each salad with a cup of toasted pecans.

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