Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

Submitted by Chicago Mama de 2

"My husband found this recipe in the Chicago Tribune. The crunchy pecans and dressing make the salad work. We loved it."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 6

ingredients

• oil, for baking sheet
• 236.59 ml pecan halves
• 44.37 ml maple syrup
• 1 garlic clove, finely chopped
• 14.79 ml shallot, finely chopped
• 1.23 ml salt
• 1.23 ml fresh ground black pepper
• 29.58 ml maple syrup
• 29.58 ml Dijon mustard
• 29.58 ml red wine vinegar
• 88.74 ml corn oil or 88.74 ml canola oil
• 2 head romaine lettuce, torn into bite size (Romaine recommended)
• 85.04 g blue cheese, crumbled

directions

1. Preheat oven to 375°F.
2. To prepare pecans, lightly oil 2 baking sheets. Stir together pecans and maple syrup in small bowl to coat nuts with syrup. Spread pecans in single layer on one of the prepared baking sheets.
3. Bake about 5 minutes, stirring once, until syrup is bubbling vigorously. Immediately spread glazed pecans in single layer on the other prepared baking sheet. Cool. Nuts will become crisp as they cool.
4. For salad, in small bowl, whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar. Continue whisking while adding oil in a thin stream.
5. Toss greens in a large bowl with enough dressing to coat evenly.
6. Sprinkle salad with blue cheese, then the glazed pecans and serve.