What's in the fridge?

 

 

 

 

{The Westlake} named after a salad I used to always get in Westlake. This goes nicely with simple grilled chicken. Enjoy 😋

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Serves 2-3

• 1 head butter lettuce
• 1 apple, thinly sliced
• ⅓ cup candied pecans (see recipe below)
• ⅓ cup cranberries
• ⅓ cup bleu cheese

 

Honey-mustard dressing: 

• 1 ½ tbsp. Dijon mustard
• 3 tbsp. Olive oil
• 2 tbsp. apple cider vinegar
• 1 tbsp. Honey
• 1 tbsp. Chopped chives or green onion
• Salt and pepper

 

In a bowl or jar, mix all dressing ingredients. Toss with all salad ingredients except candied pecans and cheese. Plate salad and top with cheese and pecans. Add extra chopped chives or green onions on top if you have them. Serve with simple grilled chicken breast for a hearty meal. 

 

• ½ cup brown sugar
• ¼ tsp salt
• ¼ tsp. Ground cinnamon
• 2 tbsp. Water
• 1 cup pecan halves

 

(Optional) Toast and slightly cool pecans first. I like the flavor of using toasted pecans more than raw, but its not necessary.

 

Combine all the ingredients except the pecans in a skillet and cook over a medium heat for 2-3 minutes, until the sugar dissolves and the mixture is bubbling. Add a 1 tbsp. water to get it going. Stand back to avoid and sugar from burning you. It’s important that the sugar really bubbles here in order to make that “crispy” texture of the pecan. Once it bubbles up vigorously add the pecans and stir in for a couple seconds. 

 

Remove from heat immediately. Spread pecans out on parchment paper to cool completely. They will harden when cool. 

 

Enjoy. These can be stored for 2 months in the freezer.