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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mesclun Salad with Goat Cheese, Maple Glazed Pecans and Maple Dijon Vinaigrette Recipe

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This recipe for Mesclun Salad with Goat Cheese, Maple Glazed Pecans and Maple Dijon Vinaigrette is from Sarah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pecans:
1 cup (4 oz) pecan halves or pieces
2 tbsp. real maple syrup
Pinch salt

For the Vinaigrette:
1 small clove garlic minced
1 tbsp. finely chopped shallots (onions, green onions)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 tbsp. real maple syrup
2 tsp. Dijon mustard
2 tbsp. red wine vinegar
6 tbsp. vegetable oil

For the Salad:
10 cups mesclun greens (or favourite mixed greens)
3 oz. goat cheese crumbled
Directions:
Directions:
For the Pecans:
Preheat oven to 375º. Lightly oil or line 2 baking sheets with parchment. In a small bowl, combine 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 preheated oven, stirring once, until syrup is bubbly...about 5 min. Immediately scrape pecans onto other prepared baking sheet, spreading them in a single layer. Sprinkle with pinch of salt.

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 (or...add all ingredients to a jar and shake 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.
Personal Notes:
Personal Notes:
YUM!!!!

 

 

 

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