Romaine Salad with Blue Cheese, Maple-Glazed Pecans and Maple Mustard Vinaigrette Recipe
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Category: |
Category: |
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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
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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. |
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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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