Spring Greens with Beets and Goat Cheese

By á-2421

Ingredients

• 2/3 cup pecan halves
• 3 Tbsp balsamic vinegar, divided
• 1 Tbsp water
• 1 Tbsp sugar
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 1 tsp whole grain mustard
• 1/8 tsp salt
• 1 pkg (5 oz) spring mix salad greens
• 1 can (14-1/2 oz) sliced beets, drained
• 1 cup crumbled goat cheese

Details

Servings 8

Preparation

Step 1

In a large heavy skillet, cook the pecans, 1 Tbsp vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.

In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight plates. Top with beets, goat cheese and glazed pecans.