"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Romaine Salad with Blue Cheese, Maple-Glazed Pecans and Maple Mustard Vinaigrette Recipe

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This recipe for Romaine Salad with Blue Cheese, Maple-Glazed Pecans and Maple Mustard Vinaigrette, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alma Angotti
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the Pecans:
vegetable oil spray for the pans
1 cup pecans halves (make a lot more because they are great to snack on)
3 Tbsp maple syrup per cup of pecans (not important to measure carefully.

For the Vinaigrette:
1 clove garlic finely chopped
1 Tbsp finely chopped shallot
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp maple syrup
1 tsp Dijon style mustard (I like a little more)
2 Tbsp red wine vinegar
5 Tbsp canola or corn oil

For the Salad:

10 cups romaine
crumbled blue cheese - 3 oz. or more if you like

Directions:
Directions:
Pecans can be made days ahead:
Preheat oven to 375.
Lightly oil 2 baking sheets. In a small bowl, combine the pecans and maple syrup and stir thoroughly to combine.
Spread in a single layer on 1 of the baking sheets. Roast in a preheated oven, stirring once, about 5-7 minutes.
Remove from oven and immediately scrape the pecans onto the other prepared baking sheet or they will be hopelessly stuck. Let cool.

Assemble the salad.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is one of my daughter Angie's favorite salads.

 

 

 

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