Spring Greens With Beets and Goat Cheese

This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2⁄3 pecan halves
• 3  tablespoons  balsamic vinegar, divided
• 1  tablespoon water
• 1  tablespoon sugar
• 1⁄4 cup olive oil
• 2  tablespoons maple syrup
• 1  teaspoon  whole grain mustard
• 1⁄8 teaspoon salt
• 1 (5 ounce) package mixed baby lettuces and spring greens
• 1 (14 1/2ounce) can  sliced beets, drained
• 1  cup  crumbled  goat cheese, or
• 1  cup  crembled feta cheese

Directions

1. In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
2. Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
3. In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
4. In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
5. Any remaining dressing keeps well for a few days in the refirgerator.