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Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad
Servings: 6
Author: Ruth Mather

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.