Warm Pecan Vinaigrette

Serve this warm vinaigrette over baby spinach for a great fall salad. Toasted pecans, apple cider vinegar, honey, and Dijon mustard give it its wonderful flavor.

Ingredients:

• 2 finely chopped shallots
• 3 tablespoons olive oil
• 1/2 cup chopped toasted pecans
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Direction:

1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.

Southern Living
NOVEMBER 2009

Green Bean And Barley Salad

This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time.

Ingredients:

1 lb (454 g) green beans
1 cup (250 mL) pot barley or pearl barley
1/4 cup (60 mL) extra-virgin olive oil
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
1-1/2 tsp (7 mL) minced fresh thyme
1-1/2 tsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) baby arugula leaves
2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup (150 mL) crumbled Canadian feta cheese, (about 100 g)

Direction:

Trim beans; halve diagonally. Blanch in saucepan of boiling water until tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.

Servings: 12

Source:  cbc.ca/bestrecipes