This amazing recipe came from my sister, Lisa. This salad is fresh and tangy and so, so good.
Dressing Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons olive oil
1/2 teaspoon dijon mustard
Fresh ground pepper
Mix Dressing ingredients well and set aside.
Combine:
5 oz. sping mix
1/4 cup chopped candied pecans
1/4 craisins
1/2 cup mandarine oranges
About 1/2 cup crumbled goat cheese
To make the pecans, roughly chop and add to sauté pan with 1 tablespoon sugar. On medium heat let pecans sit until sugar starts to melt. Watch closely! Once sugar starts to melt, give it a stir until all sugar granules have dissolved. Remove from heat and let cool on a plate.
Drizzle salad with dressing and toss. Save any extra dressing and nuts (I usually make a big batch) in airtight container for two weeks in fridge (nuts can be stored in freezer and saved longer).
