Georgia Blueberry and Pecan Salad with Dijon Vinaigrette

Hugh Acheson created this fabulous salad for morning show, CBS This Morning: Saturday.  Watch Chef Acheson talk about this here.

Georgia Blueberry and Pecan Salad

  • 1 tablespoon unsalted butter
  • 1 cup Georgia pecan halves
  • 1/2 teaspoon white granulated sugar
  • 1/2 teaspoon kosher salt
  • Pinch of ground cayenne pepper
  • 2 heads of frisee lettuce, cleaned and outer darker green leaves removed
  • 4 tablespoons Dijon vinaigrette, recipe follows
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup fresh Georgia blueberries

1. Place a heavy fry pan over medium heat and add the butter to the pan. When the butter bubbles and froths add the pecans and toast lightly, stirring often.

2. Add the sugar and 1/4 teaspoon of the salt and toss to coat.

3. Sprinkle the pinch of cayenne over the nuts. When they are nice and toasted, remove the nuts to a plate to cool.

4. Place the frisee in a large salad bowl and season with the remaining 1/4 teaspoon of salt.

5. Add the vinaigrette, blue cheese, and the pecans. Toss well.

6. Add the blueberries to the salad, and serve immediately.



Dijon Vinaigrette

  • 1 teaspoon dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sherry vinegar
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and pepper to taste

1. Put the mustard in a small heavy bowl that won't move around when you start whisking.

2. Slowly whisk in the olive oil to emulsify.

3. If it gets too thick, dilute with a touch of water.

4. Once the oil is incorporated, add the lemon juice and vinegar, season to taste, and finish with the parsley.

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