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Autumn Red Pear Salad-Maple Balsamic Vinaigrette

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Serves 4


Ingredients:

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
4 cups mixed field greens
1 red pear, sliced
1/4 cup shaved Parmesan cheese
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt
Freshly ground black pepper

Directions:

  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 5 minutes.
  2. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
  3. 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 emusify. Add the maple syrup and season, to taste, with salt and pepper.
  4. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
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