Fall Salad with pear, Parmesan, candied pecans and maple-balsamic dressing!
This is the most delicious salad I've made in a long time! And the dressing turned out so well - there are so many balsamic vinaigrette recipes out there that I've tried and they're usually flat and blah. Well this dressing is so great and slightly sweet from the maple syrup which I love. I had two servings last night!
And this was especially great because the only things I need to buy was lettuce and a pear.
I got this recipe from the Food Network, created by Tyler Florence.
2 tablespoons butter
2 tablespoons packed brown sugar
1/2 cup raw pecans (you can do halves or chopped)
1 small shallot, finely diced (I omitted)
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple syrup
salt and pepper
Mixed greens and baby spinach
1 pear, sliced
1/4 cup shaved Parmesan
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar an d once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to seperate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a medium mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with dressing. Top with Parmesan and pecans. Or you can arrange the salad ingredients in individual bowls and top with dressing - whatever works for you!