Maple Balsamic Salad with Bacon Roasted Pecans

By dublinburro

Ingredients

• Bacon Roasted Pecans
• 6 6 6 slices bacon
• 1 1/2 1 1/2 1/2 cups pecan halves
• 1 1 1 tbsp bacon grease
• 1 1 1 tbsp maple syrup
• 1/4 1/4 1/4 tsp kosher salt
• 1/8 1/8 1/8 tsp ground cinnamon
• Maple Balsamic Dressing
• 1/4 1/4 1/4 cup balsamic vinegar
• 1/4 1/4 1/4 cup maple syrup
• 1 1 1 tsp Dijon mustard
• 1/2 1/2 1/2 tsp brown sugar
• 1/2 1/2 1/2 cup olive oil
• to salt, to taste
• Salad
• 8 8 8 cups chopped romaine lettuce
• 6 6 6 bacon slices, cooked and crumbled
• 1/2 1/2 1/2 cup pomegranate seeds
• 1 1 1 large pear, chopped
• 1 1 1 large apple, chopped
• 1 1/2 1 1/2 1/2 cups bacon roasted pecans

Preparation

Step 1

For the bacon roasted pecans, preheat oven to 375ºF. Using a large skillet, cook bacon and reserve 1 tablespoon of grease. Remove bacon and set aside. In a medium bowl, toss pecans with bacon grease, maple syrup, salt and cinnamon. Place on a baking sheet that has been lined with parchment paper. Bake 10-12 minutes, stirring once halfway through. Remove from oven and let cool.

For the balsamic dressing, in a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard and brown sugar. Gradually whisk in olive oil. Add salt to taste.

To assemble the salad, in a large serving bowl, combine lettuce, bacon, pomegranate seeds, pear, apple and pecans. Toss with maple balsamic dressing just before serving.