Today the sun is finally out after days of rain. Is summer here? Regardless, every day and every season is great for salads. This salad recipe comes from Christian Bertrand, Glen Ellen Inn Restaurant. It serves 10.
GLEN ELLEN FIRE AND ICE SALAD
FRESH FRUIT SALSA:
* 2 apples, diced
* 2 pears, diced
* 1/2 jalapeno, diced very fine
* 1/4 cup diced red onions
* Salt & Pepper
* 1/8 cup lemon juice
* 1/8 cup red wine vinegar
1/4 cup fresh mint, chopped
1/2 bunch fresh cilantro, chopped
Toss all ingredients together; let marinate for 6 hours.
SALAD:
* 3/4 cup sugar
* 1-1/2 cups sweet pecans
* 1 pound mixed greens
* 2 ounces goat cheese crumbles
Heat sugar over low heat until it turns to a caramel-colored liquid; spread pecans on cookie sheet and drizzle caramel over top. Let cool. Chop pecans in fourths. Place mixed greens on chilled salad plate; top with fruit salsa, a healthy sprinkling of goat cheese and a handful of sweet pecans.
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