Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

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

• Ready In: 25 mins
• Serves: 6

Ingredients

•  oil, for baking sheet
• 1  cup pecan halves
• 3  tablespoons maple syrup
• 1  garlic clove, finely chopped
• 1  tablespoon shallot, finely chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  tablespoons maple syrup
• 2  tablespoons Dijon mustard
• 2  tablespoons red wine vinegar
• 6  tablespoons  corn oil or 6  tablespoons canola oil
• 2  heads romaine lettuce, torn into bite size (Romaine recommended)
• 3  ounces 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.