SPRING MIXED GREENS TOSSED WITH MAPLE-GLAZED NUTS

By jarren

Ingredients

• Dressing:
• 9 cups (2.25 L) mixed lettuce greens
• 1 cup (250 mL) pecan halves
• 1 tbsp (15 mL) maple syrup
• 1 tbsp (15 mL) red wine vinegar
• 2 tbsp (30 mL) extra-virgin olive oil
• 1/4 tsp (l mL) salt
• Pinch pepper
• 1 oz (30 g) Asiago cheese, shaved

Details

Servings 6

Preparation

Step 1

Wash greens and spin dry. Wrap in clean tea towel in plastic bag, or store greens in salad spinner in refrigerator until needed. Place pecans in large dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into nuts and cook a few minutes or until well-coated and syrup is absorbed into nuts. Transfer to parchment-lined plate to cool. Before serving, break any pecans apart that stick together.

Dressing:

Whisk together vinegar, oil, salt and pepper, cover and refrigerate until serving. To serve, re-whisk and toss greens with dressing. Arrange on plates and top each salad with pecans and shaved cheese.