Spring Greens with Maple-Balsamic Vinaigrette


Spring greens
Pomegranates or strawberries, sliced
Pecans, caramelized
Crumbled goat cheese (optional)


1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic, crushed
1 tbsp sesame oil
1 tsp pepper
1/2 cup olive oil


To caramelize pecans: spread pecans on baking tray and roast in a 350 degree F oven until just starting to turn brown. Remove and toss with enough melted butter to lightly coat. Sprinkle nuts with 2 tsp white sugar and 1 tsp salt and toss again. Return to oven for just a few minutes, being careful not to burn them.

In a large salad bowl toss together spring greens, pomegranates or sliced strawberries, and caramelized pecans. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

Prepare the vinaigrette by mixing together all ingredients except olive oil, until well blended. Add oil in a slow, steady stream until incorporated.


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