Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing
Two Healthy Kitchens
Two Healthy Kitchens
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Ingredients

  • 5 ounces of mixed gourmet/spring greens
  • 11 pear (such as d'Anjou), cored and chopped (to equal about 1 1/4 cups) (see note)
  • 11 cup glazed, candied pecans (see note)
  • 12/3 cup dried cherries (or cherry-flavored Craisins)
  • 14 ounces crumbled goat cheese
  • 12 tablespoons balsamic vinegar
  • 11 1/2 tablespoons pure maple syrup
  • 11 tablespoon olive oil
  • 11/2 teaspoon smooth dijon mustard
  • 1 a pinch (about 1/16 teaspoon) kosher salt
  • 15 ounces of mixed gourmet/spring greens 1 pear (such as d'Anjou), cored and chopped (to equal about 1 1/4 cups) (see note) 1 cup glazed, candied pecans (see note) 2/3 cup dried cherries (or cherry-flavored Craisins) 4 ounces crumbled goat cheese
  • 12 tablespoons balsamic vinegar 1 1/2 tablespoons pure maple syrup 1 tablespoon olive oil 1/2 teaspoon smooth dijon mustard a pinch (about 1/16 teaspoon) kosher saltPlace greens in a large serving bowl (or divide it among individual salad plates).
  • 1 Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
  • 1 For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
  • 1 Dress salad just before serving, or pass the dressing at the table.

Instructions

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