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A delicious salad with homemade rosemary vinaigrette, candied pecans, apples, fried wonton strips and blue cheese. Out of this world!
To make the fried wonton strips, use kitchen scissors or a knife to cut the wonton sheets into 3/4 inch strips. Pour 1/2 inch of oil into a deep frying pan or skillet and heat over medium-high. When the oil is hot, pinch off a tiny piece of wonton and drop it in the oil. You’ll know the oil is ready when the strip sizzles. When it’s hot, add some of the wonton strips. They should brown in 8-10 seconds. Using tongs, flip the strips to the other side and fry for another 8-10 seconds. You can fry several at a time. Adjust the heat or time if your strips get too brown. Place the fried strips on a paper towel to drain.
To make the vinaigrette, blend the rosemary, garlic, onion, mustard, honey, vinegar, salt and pepper in a food processor or blender for about 15 to 20 seconds or until smooth. Pour the oil through the feed tube or lid opening in a slow stream while the machine is running. Start with 1/2 cup, and if it’s too thick, add more. Blend until it emulsifies; this shouldn’t take much longer than it takes to add the oil.
To make the salad: Place a Silpat or parchment paper on a small baking sheet and set aside. Pour 1/4 cup sugar in a nonstick small skillet. Heat over medium high until the sugar melts. This takes about 5-10 minutes, and you’ll want to keep an eye on it. Once it’s melted and light brown in color, add the nuts and stir to cover them with the sugar. Once the nuts are covered, dump them on the baking sheet and quickly use two forks to separate the nuts from each other. Let them cool.
Core and slice the apples into bite-sized pieces. In a large bowl, add the greens, apples, nuts and blue cheese. Toss gently. Transfer salad to serving plates. Only dress what you’ll be eating immediately or the greens will get soggy. Top with the fried wonton strips. Leftover dressing will keep in the refrigerator for three days.
Source: The Pastry Queen
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!