This elegant mixed green salad is a real go-to for company—maple-glazed pecans, creamy goat cheese, and a tangy-sweet vinaigrette make it a hit every time! You will find fresh baby greens mixes and garlic at the market this week!
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 kale, Asian greens, spinach, or mesclun mix
- 3 ounces goat cheese (or blue cheese), crumbled
For the Pecans
Preheat the oven to 375 degrees. 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.
