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Autumn Salad with Candied Pecans and Maple-Balsamic Dressing
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Serves 4
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Ingredients:
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.
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.
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
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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Autumn Salad with Candied Pecans and Maple-Balsamic Dressing
Serves 4
Ingredients:
4 cups mixed field greens
1 red pear, sliced
1/4 cup shaved Parmesan cheese
Candied pecans:
2 Tbsp unsalted butter
2 Tbsp packed light brown sugar
1/2 cup raw pecans
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
Directions:
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:
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.
Maple-balsamic dressing:
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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