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PSDMATY EC054 Mary Tyler Moore, 1962
More Salad Recipes Youll Love Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette Ingredients For the Pecans 1 cup (4 oz) pecan halves 2 tablespoons maple syrup Pinch salt For the Vinaigrette 1 small clove garlic, minced 1 tablespoon finely chopped shallots, from one shallot teaspoon salt teaspoon freshly ground black pepper 1 tablespoons maple syrup 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons vegetable oil For the Salad 10 cups mixed greens such as green or red leaf, boston, bibb, romaine, or mesclun 3 oz goat cheese (or blue cheese), crumbled Instructions For the Pecans Preheat the oven to 375F (190C)
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