Beautiful golden beets are the star of this salad recipe. Pecan halves and a sprinkling of Gorgonzola take supporting roles for a tasty flavor combination.

Ingredients

• 6 medium-size golden beets (about 6 oz. each)
• 1 cup pecan halves
• 1/4 cup rice wine vinegar
• 1 large shallot, minced
• 2 tablespoons light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon vanilla extract
• 1/4 cup canola oil
• 1 5-ounce package gourmet mixed salad greens, thoroughly washed
• 1 cup (4 ounces) crumbled Gorgonzola cheese

Preparation

1. Preheat oven to 400°. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.
2. Bake at 400° for 1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.
3. Meanwhile, decrease oven temperature to 350°. Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).
4. Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
5. Peel beets, and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/3 cup vinegar mixture.
6. Arrange greens on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining vinaigrette.

Mâche, a tender heirloom variety of lamb’s lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.

Ingredients

• 3/4 cup chopped pecans
• 5 cups seeded and cubed watermelon
• 1 (6-ounce) package mâche, thoroughly washed
• Pepper Jelly Vinaigrette
• 1 cup crumbled Gorgonzola cheese

Preparation

1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

Pepper Jelly Vinaigrette

This is also terrific drizzled over a summery trio of sliced tomatoes, cucumbers, and onion.

• 1/4 cup rice wine vinegar
• 1/4 cup pepper jelly
• 1 tablespoon fresh lime juice
• 1 tablespoon grated onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup vegetable oil

1. Whisk together first 6 ingredients.

2. Gradually add oil in a slow, steady stream, whisking until blended.

Ingredients

• 1/3 cup white balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1 large fresh peach, peeled and diced
• 2 tablespoons chopped fresh basil
• About 2 pounds sliced heirloom tomatoes
• 3 ounces crumbled goat cheese
• 1/2 cup coarsely chopped toasted pecans
• Freshly ground pepper to taste

Preparation

1. Whisk together balsamic vinegar, minced garlic, brown sugar, olive oil, and salt.
2. Stir in diced peach and chopped fresh basil.
3. Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and chopped toasted pecans.
4. Sprinkle with freshly ground pepper to taste.