Ingredients
For the Pecans
1 cup (4 oz) pecan halves
2 tablespoons Plew Farm 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 Plew Farm 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.
Recipe from Once Upon a Chef