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Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese DressingWedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
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Recipe - Stillwater Wine & Spirits
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Wedge Salad with Spicy Candied Pecans, Bacon and Sour Cream Blue Cheese Dressing
Prep Time20 Minutes
Servings6
0
Ingredients
1/4 cup sugar
2 tbsp butter
2 tbsp water
1 tbsp honey
3/4 tsp salt, divided
1/4 tsp cayenne
5 oz. whole pecans (1 1/4 cups)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tsp red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon pepper
1 cup crumbled blue cheese (4 oz.)
1 medium head iceberg lettuce, cored and cut into 6 wedges
4 slices crispy cooked bacon, crumbled
10 oz cherry tomatoes, halved
Directions
  1. Line a large baking sheet with parchment paper.
  2. In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
  3. In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
  4. Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.
20 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/4 cup sugar
2 tbsp butter
2 tbsp water
1 tbsp honey
3/4 tsp salt, divided
1/4 tsp cayenne
5 oz. whole pecans (1 1/4 cups)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tsp red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon pepper
1 cup crumbled blue cheese (4 oz.)
1 medium head iceberg lettuce, cored and cut into 6 wedges
4 slices crispy cooked bacon, crumbled
10 oz cherry tomatoes, halved

Directions

  1. Line a large baking sheet with parchment paper.
  2. In a medium skillet, combine sugar, butter, water, honey, 1/2 teaspoon salt and cayenne over medium-high heat. Bring to a boil. Add pecans and cook, stirring constantly, for 3 to 4 minutes, until deeply browned and fragrant, but not burned. Immediately transfer onto the baking sheet and use 2 forks to separate the nuts. Let cool completely. Coarsely chop 3/4 cup of the pecans. Reserve the remainder for another use (our vote: chef’s snack).
  3. In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, remaining 1/4 teaspoon salt and pepper. Stir in 1/2 cup blue cheese.
  4. Place iceberg wedges onto serving plates. Top with dressing, remaining crumbled blue cheese, bacon, cherry tomatoes and candied pecans.