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Autumn Salad with Candied Pecans and Maple-Balsamic Dressing

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Serves 4


Ingredients:

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4 cups mixed field greens+ Add to Shopping List
1 red pear, sliced+ Add to Shopping List
1/4 cup shaved Parmesan cheese+ Add to Shopping List
  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+ Add to Shopping List
2 Tbsp packed light brown sugar+ Add to Shopping List
1/2 cup raw pecans+ Add to Shopping List
  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+ Add to Shopping List
1 tsp Dijon mustard+ Add to Shopping List
2 tsp balsamic vinegar+ Add to Shopping List
1/4 cup extra-virgin olive oil+ Add to Shopping List
2 teaspoons maple syrup+ Add to Shopping List
Kosher salt and freshly ground black pepper+ Add to Shopping List
  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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