Baby Blue Salad

3/4 lb. gourmet mixed salad greens
1 (4 oz) package crumbled blue cheese
2 oranges, peeled and cut into slices
1 pint fresh strawberries, quartered
*sweet and spicy pecans (recipe below)
* balsamic vinaigrette (recipe below)
Toss together first five ingredients in a large bowl. Drizzle with desired amount balsamic vinaigrette, gently tossing to coat.

Balsamic vinaigrette: 1/2 C balsamic vinegar, 3 T Dijob mustard, 3 T honey, 2 minced garlic cloves, 2 minced shallots, 1/4 tsp. salt, 1/4 tsp. pepper, 1 C olive oil. Whisk togetherfirst 7 ingredients. Gradually whisk in oil.
Sweet-and-spicy pecans: 1/4 C sugar, 1 C warm water, 1 C pecan halves, 2 T sugar, 1 T chili powder, 1/8 tsp. ground red pepper.

Stir together 1/4 C sugar and 1 C water until sugar dissolves. Add pecans, soak 10 minutes. Drain, discarding syrup. Combine 2 T sugar, chili powders, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 for 10 minutes or until golden brown, stirring once.