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Autumn Salad with Candied Pecans and Maple-Balsamic Dressing

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Serves 4


Ingredients:

4 cups mixed field greens
1 red pear, sliced
1/4 cup shaved Parmesan cheese
  1. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Candied pecans:
2 Tbsp unsalted butter
2 Tbsp packed light brown sugar
1/2 cup raw pecans
  1. 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.
  2. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Maple-balsamic dressing:
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
  1. 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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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