Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Servings: 6
Ingredients
FOR THE PECANS
- 1 cup 4 oz pecan halves
- 2 tablespoons maple syrup
- Pinch salt
FOR THE VINAIGRETTE
- 1 small clove garlic minced
- 1 tablespoon finely chopped shallots from one shallot
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 6 tablespoons vegetable oil
FOR THE SALAD
- 10 cups mixed greens such as green or red leaf boston, bibb, romaine, or mesclun
- 3 oz goat cheese or blue cheese, crumbled
Instructions
FOR THE PECANS
- Preheat the oven to 375°F (190°C). Lightly oil or line 2 baking sheets with parchment paper.
- In a small bowl, combine the pecans and maple syrup and toss gently to combine.
- Spread the pecans in a single layer on one of the prepared baking sheets.
- Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes.
- Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
FOR THE VINAIGRETTE
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar.
- Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
FOR THE SALAD
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again.
- Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.