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Autumn Salad with Candied Pecans and Maple-Balsamic Dressing
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|4 cups mixed field greens|
|1 red pear, sliced|
|1/4 cup shaved Parmesan cheese|
- Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
|2 Tbsp unsalted butter|
|2 Tbsp packed light brown sugar|
|1/2 cup raw pecans|
- To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly about 1 minute.
- Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
|1 small shallot, finely diced|
|1 tsp Dijon mustard|
|2 tsp balsamic vinegar|
|1/4 cup extra-virgin olive oil|
|2 teaspoons maple syrup|
|Kosher salt and freshly ground black pepper|
- Make the dressing by combining the chopped shallot, Dijon mustard and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
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