Yields: 4 servings
Prep Time: 15 minutes
Ingredients:
For the Maple-Bourbon Pecans:
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons bourbon
- Pinch of coarse sea salt
For the Salad
- 5 ounces mixed greens (baby spinach, arugula, spring mix, etc.)
- ¼ cup dried cranberries
- 1 Honeycrisp apple, thinly sliced (or your favorite crisp apple)
- 2 small shallots, sliced into thin rings
- 2 ounces crumbled goat cheese (chevre)
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 small clove garlic, pressed or minced
- ½ teaspoon dried minced onion
- ¼ teaspoon Italian seasoning
- Salt and pepper to taste
Equipment
- Small saucepan or skillet
- Large salad bowl
- Small jar or container with lid
Instructions
1. Make the Maple-Bourbon Pecans:
- In a small saucepan or skillet over medium heat, melt the butter.
- Add brown sugar, maple syrup, and bourbon. Stir until the mixture bubbles.
- Immediately add pecans and stir well to coat. Cook for a minute or two, stirring frequently, until nuts are toasted and fragrant.
- Remove from heat, sprinkle with a pinch of salt, and let cool completely.
2. Make the Vinaigrette:
- In a small jar or container, combine olive oil, red wine vinegar, Dijon mustard, sugar, garlic, dried minced onion, Italian seasoning, salt, and pepper.
- Secure the lid and shake vigorously until all ingredients are fully emulsified.
3. Assemble the Salad:
- In a large salad bowl, add the mixed greens, dried cranberries, sliced apple, and shallots.
- Pour a generous amount of the vinaigrette over the salad and toss.
- Top with crumbled goat cheese and the cooled Maple-Bourbon pecans.
Tips:
- Adjust Sweetness: If you prefer a sweeter salad, add an extra teaspoon of maple syrup to the pecans.
- Get Creative with Nuts: Try walnuts or almonds instead of pecans!
- Make Ahead Option: Prepare the vinaigrette and pecans up to a day in advance. Store pecans in an airtight container at room temperature.
Enjoy! This salad is perfect as a light lunch or a side dish with grilled chicken or fish.
