Mixed Greens and Fruit Salad with Spicy Pecans

Every summer, you see this salad somewhere.  It is such a keeper.  Full of fresh fruit and mixed greens.  If you don't want to make the Spicy Pecans, they sell them at Whole Foods. You can add grilled chicken breasts to make a heartier lunch.   Serves 6

Mixed Greens and Fruit Salad with Spicy Pecans

3/4 lbs baby mixed field greens
4 oz blue cheese, crumbled
2 oranges, peeled and quartered
1 pint strawberries, quartered with stem removed

Balsamic Vinaigrette

1/2 cup good quality balsamic vinegar
3 tbls dijon mustard
3 tbls honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup EVOO

Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tbls sugar
1 tbls chili powder
1/8 tsp cayenne pepper

Whisk together all of the balsamic vinaigrette ingredients except the olive oil.  Gradually whisk in the olive oil.  Set aside.  For the pecans:  Stir together 1/4 cup sugar and warm water until sugar dissolves.  Add pecans and soak for 10 mins.  Drain, discarding the syrup.  Combine 2 tbls sugar, chili powder, cayenne.  Add pecans and toss to coat.  Place the pecans on a lightly greased baking sheet.  Bake at 350 degrees for 10 mins, stirring once.  Toss the greens with the vinaigrette and blue cheese.  Place on individual plates and arrange orange slices and strawberries on top.  Top with the pecans.