Mixed Greens with Goat Cheese and Pecans.
SERVES: 10 to 12
TIME: 10 minutes
(Maple Dijon Dressing)
3 cloves garlic, minced
1 Tablespoon Dijon mustard
3 Tablespoons real maple syrup
1/3 red wine vinegar
1 cup extra virgin olive oil
coarse sea salt
freshly ground black pepper
(Mixed Greens)
2 Large heads of endive, washed, chopped
1 large head radicchio, washed, chopped
4 large handfuls arugula, washed
1 1/3 cup goat cheese
3/4 cup toasted pecans, roughly chopped
3/4 cup dried cranberries
For the dressing:
Mix garlic, mustard, maple syrup, vinegar and salt/pepper together.
Slowly whisk in olive oil.
For the Salad:
Toss your greens together and divide up into salad bowls. Sprinkle
each salad with cheese, pecans and cranberries. Dress with Maple
Dijon dressing.
Notes:
Feel free to substitute a bag/box of "baby mixed greens" for the
endive and arugula. Also, to make the salad extra special, drizzle
pecan halves with real maple syrup before toasting them. Chop and add
to salad as directed. This is especially yummy with left over
thanksgiving turkey mixed in.
