Spring Salad with Spicy Vinaigrette

Spicy Spring Salad

Below is the recipe for the salad that I made with the gumbo. It was an experiment, and I had to fiddle with it for a couple of days after the Lost night dinner, but I think it turned out pretty well in the end. I don’t know that I’d really call it Cajun, but it made a tasty salad that I’d make again.

Spicy Vinaigrette

2 tablespoons honey

2 tablespoons Cider vinegar

2 tablespoons white wine vinegar

1 tablespoon spicy mustard

1 teaspoon Cajun seasoning

cayenne pepper, to taste

tabasco sauce, to taste

salt and pepper , to taste

4 ounces olive oil

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Spring Salad

1 bunch spring salad mix

 

1 orange, supreme

1/4 cup cranberries

1/2 cup pecans, toasted (or use the sweet/spicy pecans if available—both Trader Joe’s and Whole Food sell them)

1 small red pepper, roasted

goat cheese