- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup olive oil
- salt and ground black pepper to taste
Thanks to Nadira, this salad has become a staple at all our family functions. We call it Nadira’s Salad. It is so good we simply have never had any leftover.
I start out by caramelizing the pecans in cane sugar. Nadira suggests corn syrup. Place the pecans in a fry pan along with the sugar and slowly melt the sugar to cover the pecans. Let cool. I make double what I need and keep them for the next salad or just to nipple on.
You can add blueberries as well if you like.
Toss the rest of the ingredients in a salad bowl and voilà.