Salad Greens With Blue Cheese And Maple-mustard Vinaigrette

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.