Ingredients
1cuppecan halves,(4 oz)
2tbspreal maple syrup
pinchsalt
1smallgarlic clove,minced
1tbspfinely chopped shallots
¼tspsalt
¼tspground black pepper
1½tbspreal maple syrup
2tspdijon mustard
2tbspred wine vinegar
6tbspVegetable Oil
10cupsmesclun greens,(or favorite mixed greens such as green or red leaf, boston, bibb, or romaine)
3ozgoat cheese,(or blue cheese), crumbled
Preparation
Preheat the oven to 375 degrees 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 for, about 5 minutes, stirring once, until the syrup is bubbling vigorously.
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.
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. Set aside.
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.
