Apple Gorgonzola Salad

Apple Gorgonzola Salad
Romaine lettuce, chopped
baby spinach
Granny Smith apple, sliced or diced
Gorgonzola cheese, crumbled
candied pecans
dried cranberries
purple onion, sliced
Citrus Vinaigrette dressing

Candied Pecans
1 cup pecan halves
1/2 cup sugar
2 Tbsp. egg whites, beaten
   In a small bowl combine the ingredients and stir to coat well.  Add to a small frying pan and cook over medium heat, stirring constantly until the sugar and egg whites have coated and cooked onto the pecans.  Remove from heat and set aside.

Citrus Vinaigrette
1/4 cup lime juice (1 lime)
1/4 cup orange juice (1/2 orange)
1/2 cup apple cider vinegar
1/4 cup water
1 1/2 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried parsley
1/2 cup EVOO (extra virgin olive oil)
   Combine all the ingredients except the olive oil and stir until blended.  While whisking the ingredients slowly pour the olive oil in.  Continue to whisk until olive oil is emulsified into the dressing.  Pour the dressing into a cruet or a mason jar with a lid.  You will need to shake it again just before serving if the ingredients settle.