Mixed Lettuces with Blueberries, Gorgonzola, Candied Pecans, and Pancetta

Put lettuces in a bowl. Add blueberries, gorgonzola, purple onion, and pancetta or bacon. Top salad with candied pecans or serve separately and allow each person to use as desired. Serve with salad dressing of choice or a fresh raspberry vinaigrette.

For the candied pecans:
This recipe makes more than required for the salad. Save the remaining nuts for other purposes or eat them. Dare you to NOT eat them. Dare you.

Preheat oven to 350ºF. Line a baking sheet with foil and spray lightly with cooking spray. Or line the baking pan with parchment paper. Set aside.

Whisk egg white and water in a medium size bowl. Add the pecans to the egg white mixture and toss to coat the pecans well.

In a plastic zipper bag, put the sugar and cinnamon, close bag, and shake to mix. Transfer the pecans to the bag with the sugar mixture, close bag, and shake to coat the pecans.

Turn pecans out onto the prepared baking pan. Move the pecans around so that they are 1 layer thick. Bake for 10 minutes at 350ºF. Take the pan out of the oven, stir the pecans and scatter them once again so that they are 1 layer thick. Return pan to the oven and bake for another 10 minutes. Allow the nuts to cool before handling.

Break the pecans into pieces for use on the salad or as a topping for breads, muffins, desserts, etc.

Note: The nuts break quite easily. I just twisted them with my fingers.