Prep 15 mins
Cook 2 mins
This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.
Maple Pecan Vinaigrette
- 3⁄4 cup pecans, lightly toasted, plus pecans to garnish
- 1⁄2 cup apple cider
- 1⁄4 cup cider vinegar
- 1⁄2 cup pure maple syrup
- 1⁄2 teaspoon dry mustard
- 1⁄4 cup pecan oil
- 1⁄4 cup olive oil
- 8 cups greens, field greens or 8 cups spinach, washed &dried
- 2 granny smith apples, cored, sliced into thin wedges
- 1⁄2 cup danish blue cheese, crumbled
- Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
- Whisk in cider vinegar, maple syrup and dry mustard.
- Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
- Heat vinaigrette slowly over low heat in saucepan.
- Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.
I used feta cheese instead of blue since my DH doesn't like blue cheese. That's a major change, so I won't leave a rating . . . but I can only imagine it would be awesome with blue cheese (which I love!!). Thanks for sharing! :O)
This recipe was WONDERFUL! The only things I changed were adding a bit of sea salt and cayenne pepper to the dressing. We will be making this one for years to come, and so will every friend who tasted it at lunch today, and begged for the recipe. Thank you!
A superb combination of flavors. One of the best things I have gotten out of RecipeZaar is the inclination and encouragement to make my own salad dressings... because they are SO GOOD. This one especially. And the apples, blue cheese, pecans and baby lettuces I used could make it an entirely well-balanced meal on its own...especially in the summer. THANKS.