Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette

Step 1

Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.

Step 2

In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.

Step 3

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.