Hazelnut Blue Pecan Salad

Name: Hazelnut Blue Pecan Salad
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 1 egg white; A cup with a capacity of 60 ml containing light brown sugar; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; A bowl with a capacity of 1/2 liter containing coarsely chopped pecans; A bowl with a capacity of 1 liter containing arugula; A cup with a capacity of 130 ml containing crumbled Gorgonzola cheese; 2 teaspoons hazelnut oil

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

Ingrediënten

Bereiding

Preheat an oven to 140 degrees ( 150 C ).Line a baking sheet with parchment paper.
Beat egg whites until foamy in a large glass or metal mixing bowl.Gradually add the sugar, continuing to beat until medium peaks form.Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.Fold in cayenne pepper and salt.Add the pecans and stir until coated.Spread the mixture evenly on the parchment-lined baking sheet.
Bake 10 minutes, then turn the pecan pieces.Bake another 10 minutes until toasted.Remove from oven and let cool about 15 minutes.
Mound two cups of salad greens on each plate.Sprinkle each serving with 60 liter Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil.Top each salad with a cup of toasted pecans.