Lemon Pecan Salad with Blue Cheese Quesadillas
Ingredients
7 tablespoons Olive Oil
Juice from 2 lemons (about 6-7 tablespoons
Salt & Coarse ground Black Pepper, to taste
½ Cup Pecans, toasted and chopped coarsely
2 cups French cut diced celery
1 cup thinly sliced red onion
1/3 cup chopped Parmesan cheese
1/3 cup blue cheese, crumbled
2 cups thin shredded Lettuce
4 Blue Cheese Quesadillas(see recipe below)
Method
Pour olive oil in a mixing bowl. Slowly drizzle in the lemon juice. Dressing will get a little thick. If it doesn’t get nice and creamy, don’t worry about it, it’s OK. It won’t hurt the flavor any and you don’t want to spend all day trying to make it look creamy. Add remaining ingredients, except shredded lettuce and quesadillas. Place in the frig for at least 30 minutes so the flavors can set. For serving, place a mound of the lettuce in the center of a serving platter and pour the salad on top of the lettuce. Fan the quesadilla triangles around the salad. Sprinkle with additional black pepper, if desired. Serves 4
Blue Cheese Quesadillas
Ingredients
2/3 cup Blue Cheese Crumbles
6 tablespoons Sour Cream
Ground Black Pepper, to taste
8 – 8 inch Flour Tortillas
Olive Oil
Method
In a small bowl, whisk together the blue cheese crumbles and the sour cream until they are smooth and creamy. Lay 4 of the tortillas on a flat surface. Spread equal amounts of the blue cheese mixture on each of the 4 tortillas. Sprinkle with black pepper. Lay the other 4 tortillas on top of the first 4 tortillas and press down. Heat a skillet. Brush one side of the tortillas with olive oil and lay the oiled side face down in the skillet. Cook for about a minute over medium high heat. Before you flip the quesadilla over, brush a little olive oil on the un-oiled side. Flip the quesadilla over and cook another minute. Take out of pan and set aside. Repeat process with the other quesadillas. Cut the quesadilla into 1/6’s. Fan out around the salad or just eat them like they are!
