I saw this on the Food Network Show - Farmhouse Rules. I love the tangy mustard and maple syrup sweetness combination. And, of course, it has BACON. Who does not like bacon? If you do not, you are probably reading the wrong recipe blog!
Greens Salad with Maple Vinaigrette
Ingredients1 cup whole pecans
5 slices bacon
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon grade A pure maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
6 cups sweet baby greens, such as chard, kale, spinach and romaine
4 ounces goat cheese, crumbled
Directions
Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
Whisk together the bacon drippings (1 TBL), olive oil, vinegar, maple syrup, mustard and salt and pepper.
Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.
Recipe courtesy of Nancy Fuller
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