Butter a metal cookie sheet and set aside.
In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.


2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
1/2 teaspoon salt
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed


Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.


6 servings

Nutritional Information

Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg.