City Clerk's Greek Salad
Special thanks to: PK, Negaunee, MI Servings: 8 Directions: Spiced pecans: 2 cups Surratt Farms pecan halves 2 1/2 Tablespoons corn oil 1/4 c sugar 1 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 1/2 tsp dry mustard Put pecans into small bowl and cover with boiling water. Soak for 15 minutes, then drain and pat dry. Spread on ungreased cookie sheet and bake, stirring occasionally, at 300 degrees for 40 minutes. Whisk corn oil, sugar, salt and spices together. Add hot nuts and stir. Turn oven temperature to 350 dgrees. Spread nuts out again on cookie sheet and toast for about 10 minutes. Watch carefully - they burn easily! Cool. Hot cider dressing: 2 cups apple cider 8 slices bacon, cut into 1-inch pieces 1 tsp minced onion 1tsp cinnamon 1 Tablespoon honey mustard 1/2 c olive oil 1/8 tsp each salt and pepper In a small saucepan, boil apple cider until reduced to 1/2 cup, about 20 minutes. Saute bacon until crisp in a fry pan. Drain off all but 3 Tablespoons fat. Saute onions in bacon fat until tender. Whisk in cinnamon, mustard. Add cider, olive oil, salt and pepper. Salad: 8 cups mixed greens 1 large apple (McIntosh or Jonagold) chopped 4 ounces feta cheese, crumbled. Toss greens in a large bowl with 1 cup of pecans, bacon, apple and feta. Add hot cider dressing and toss again. Serve immediately. Special Notes: This recipe can be broken down into 3 parts. 1. The spiced pecans 2. The dressing 3. The salad, and putting it all together.