Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Jennifer Segal
https://www.onceuponachef.com/recipes/mesclun-salad-with-goat-cheese-mapleglazed-pecans-maple-dijon-vinaigrette.html
This elegant mixed green salad is my go-to for company—maple-glazed pecans, creamy goat cheese, and a tangy-sweet vinaigrette make it a hit every time!
6 servings
# For the Pecans
1 cup (4 ounces) pecan halves
2 tablespoons real maple syrup
Pinch salt
# For the Vinaigrette
1 small garlic clove, minced
1 tablespoon finely chopped shallots
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons real 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 ounces goat cheese (or blue cheese), crumbled
Prepare the Maple-Glazed Pecans
Preheat the oven to 375°F. 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.
Make the Vinaigrette
In a jar, combine the garlic, shallots, salt, pepper, maple syrup, mustard, vinegar, and oil. Shake vigorously to blend.
Assemble the Salad
Place the greens in a large bowl or on a platter, 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.