nut recipes

Granola

oats

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

salt

raisins

Fresh Peach Cake

(1 stick) unsalted butter,

sugar, divided

eggs,

sour cream,

vanilla extract

all-purpose flour

baking soda

baking powder

cinnamon

large, ripe peaches, peeled, pitted, and sliced

pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

I'm a 48 year old Dad with 'read the recipe and do what it says' cooking skills.<br /><br />I made it exactly like the recipe except I didn't use the pecans...i hate pecans.  The cake is sooooo moist and delicious, perfect amount of sweet but not too sweet.  I also used an 8x13 pan and it was actually a little too big I think.  I might try the 9x9 next time for a taller cake.  The cake was probably 2" tall this time...not bad but I might like it even better if it was 3".  Might also pack the peaches in a little tighter...I watched Ina's video and put them in the same density she did.  It was peachy but not in every bite...i think I might like it peachy in every bite :-).<br /><br />Still, perfectly delicious as is and amazing served warm with vanilla ice cream!  Easy to make and came out great.<br />

This was a fantastic and easy to use recipe. Changes I made, 1. Per other reviews, I used a 9x13 baking dish. 2. I needed tons more peaches. Instead of 3, maybe I used a dozen. Each peach probably yielded about 8-10 slices. I wanted my layers of peaches to actually be layers, not just scattered bits. I baked it for about 25 minutes at 350* and then lowered it to 325* to finish cooking the middle, but not charring the edges. It's beautiful! 

I am going to try sending this review for the 3rd time, if it doesn't go... forget it !<div>This cake was absolutely delicious !  HOWEVER !!  Just like below "Anonymous" now 20 hours ago..  The cake overflowed the pan, piled on the bottom of my oven.  I immediately grabbed a 13x9 pan, sprayed it with PAM, dumped the cake into the larger pan put it back into the oven for another 15 minutes.  It came out delicious.  Yes edges were a little hard, but I do like hard, crispy edges.  I would make this cake again BUT FIRST !  INA PLEASE GET THE PAN SIZE RIGHT...  I make lots of your recipes and love them, I even set my kitchen on fire making the Beef Bourguignon.  Please correct this pan size and re-send out.  This cake is so very good.... thank you.</div>

Delicious summer recipe! I wish I had read the reviews first and tried a larger pan. Mine did not overflow, but it did take longer to cook. Also, since I did not have extra-large eggs, I used 3 small ones, and the batter was easier to spread and also came out softer. I will certainly make this cake again!

So Good!! Used yogurt in place of sour cream. Glad I read other reviews first. Used 9x12 pan and it rose to the top. This is a keeper!<br />

My daughter went peach picking and I’m not good with pies so I gave this a try.  It was delish!  I followed the recipe exactly.  I used an 8 x 8 baking dish and a convection oven at 325.  It passed the toothpick test in 45 minutes.  I’m not the best cook but the recipe was easy to follow and everyone enjoyed the cake.  I’m not sure what to do with the other 30 peaches!!

This is the first time I tried this recipe. It seemed I was running out of batter for the second layer but was enough to cover the first layer. I was afraid that this is a very thin cake as the batter is not too much like a regular cake. But boy, was I wrong, the cake rose and doubled in height exactly as Ina described. Also, I used canned sliced peaches which I dried with paper towels. Worked like a magic and the flavor and texture are out of this world. I would have given it 6 stars except 5 is the max.

Made this cake on Saturday.  It was great. I reduced the regular sugar 50% and used Splenda for the other 50%. The pan that I used was 11 x 8 1/2 and was perfect.       

Some folks shared that their pan overflowed into the oven; therefore, they recommended placing the baking dish on a cookie sheet. I did this, and as a result, my batter did not cook after 55 minutes. At no time did my dish overflow. I had to remove the cookie sheet and cook an additional 20 minutes. Had I just followed the recipe, this would have been perfect. I think the ones who had problems have missed an ingredient or something. This has an excellent flavor. DO NOT ALTER THE RECIPE. IT IS PERFECT AS IS. 

This is an *awesome* cake!  My only criticism is that I wish the ingredient list showed that the sugar was a divided use.  I didn't catch that the first time I made the cake until I'd already creamed the butter and sugar.  So the cake was quite sweet.  But it was still gobbled up at a luncheon I made.  When I made the cake again yesterday, everything was done properly and the cake was incredible.  Only changes I made were to omit the pecans (I am not a fan of nuts in cake) and substitute almond extract for half of the vanilla extract.  This cake is DEFINITELY better the second day.  The first day the upper crust is crispy.  But by letting it cool and covering with plastic wrap it is no longer crispy the next day.  And while I'm sure it's delicious with fresh peaches, it's March right now...so I used frozen ones.  Needed a little extra baking time as I didn't thaw them out beforehand, but the end result was a very yummy cake that is my new favorite cake!  Moist, quick and easy to make and tastes wonderful...what's not to like?<br />

https://www.foodnetwork.com/videos/inas-fresh-peach-cake-0237134

Ina uses local ingredients to make her rustic-style Peach Cake.

Ina's Fresh Peach Cake

Multigrain Stuffing With Nuts and Dried Fruit

unsalted butter,

onions,

apples

thyme

salt and pepper

walnuts, chopped

sunflower seeds

blueberries

cranberries

vegetable broth

eggs

parsley

stale multigrain bread cubes

Food Stylist: Stephana Bottom
Prop Stystli: Marina Malchin 

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.

Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.

Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Delicious!  I was expecting whining over the blueberries and only received a compliment.  It also made a great leftover.  It was the perfect balance of all of the different ingredients.

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Basil Pesto

basil leaves

garlic

pine nuts

extra-virgin olive oil, divided

salt and black pepper,

Pecorino cheese

How to Make Pesto | Fresh Basil Pesto

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

1/2 cup of olive oil is enough. You don’t need to add the extra as instructed at the end unless you like it really oily. 

Excellent! Added about a half cup spinach to counteract any bitterness.

Beauty of simplicity . Proportions are just right. 

Absolutely delicious sauce over fettuccine!<div>Can decrease the oil a bit. The kosher salt really adds to the taste.</div>

This recipe is really great. Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :)

This recipe is so easy, and it taste so good.  It's perfect with a baguette.

Can't wait to try it

https://www.foodnetwork.com/videos/how-to-make-basil-pesto-0227348

Frederic shares helpful tips for making and storing fresh basil pesto.

How to Make Basil Pesto

Turtle Cake

white sugar

water

pecan halves

black cocoa

cocoa powder

buttermilk

brown sugar

canola oil

coffee

sugar

(8 sticks) unsalted butter, softened

butterscotch caramel (see Cook's Note)

heavy whipping cream

dark chocolate, chopped

For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.

For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.

In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.

Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.

For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.

For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)

To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

Almond Citrus Olive Oil Cake

orange zest

lemon zest

milk

olive oil

toasted,

Powdered sugar, for sifting

orange peel

orange blossom water, optional

oranges, segmented

pink grapefruits, segmented

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.

Made two of these today to give away as gifts. I made a tester cake so I would be able to taste it, as this was the first time making or tasting this. This is really tasty. The citrus flavor is very subtle. Even after making this with citrus infused extra virgin olive oil and using more orange zest than originally called for, it was still very subtle. I, however, did not make the citrus compote and it was still delicious.

Yummy! I don't like super sweet desserts and I had some lemon and orange olive oil i needed to use, so this was perfect. I didn't have almonds so I threw in a handful of toasted unsweetened coconut (I know it's not Italian! and it was good. Added a little texture. I also baked 15 minutes longer but maybe should have just gone with 10. It ended up a little dry around the edges. And finally, I made a confectioner sugar glaze with clementine juice and a tad of almond extract. Not a lot, just enough to drizzle on top.

Oh and another tip, when it comes to integrating the olive oil into the cake, treat it like a homemade mayonnaise and take Anne Burrell as an example: very slowly drizzle the olive oil into the fluffy egg mixture. This way you get an emulsion, so no pool of oil on the surface of the egg mixture just a very smooth batter and a very fluffy moist cake to boot!
I would recommend this cake to anyone, I am even going to try it as a birthday cake, possibly with a grapefruit frosting! Giada your desserts are always spectacular! Keep them coming! 


This is great recipe! I didn’t do the compote, but cooked some various citrus in sugar and water to eat with it. It was really great because it wasn’t too sweet. It was also really moist and nice inside. Overall no complaints

Amazing cake, the best olive oil cake I have ever tried. The first time I baked it it came out a little dry it may be because I left it too long. The second time I tried it as a last minute substitute as Easter cake as my original cake didn't pan out and I had only salted butter. I made a few adjustments, I added an extra egg yolk because I was using medium eggs, I did not have any milk so I used fat free yogurt which I added alternating with the flour and finally I only had whole almonds so I omitted the flaked almonds but added whole toasted almonds to the finished cake ( I used icing sugar mixed with a little amaretto liqueur to 'glue' them) and finally dusted with icing sugar. Everyone raved about the cake and it was gone within seconds!! 
To anyone worried about the cake drying out maybe substitute yogurt/sour cream for the whole milk and use the best quality extra virgin olive oil you can afford you will not be disappointed!!

Wow. So delicious, not to sweet, moist and fruity! Best cake I have baked so far, for sure. It just has this amazing flavor thats hard to describe. Definitely baking this again. Fruit compote is awesome. Just the perfect side to this gorgeous cake, it brought out every fruity undertone the cake had: amazing combo! Oh and I added a pinch of salt to the compote, just taking Alton's tip about grapefruits, but all the credit still goes to Giada!

I baked the cake in an 8" pan as directed because although previous reviews warned overflows I like to follow the original recipe for the first bake. Well I did not have any over-flows, however I would suggest splitting the batter between two 8" pans and adjusting bake time accordingly, as my cake cooked perfect and moist in the center but the outer portion was slightly overdone. Not a major issue at all, and definitely an easy fix that is not worth loosing a star for. Happy Baking! Thanks Giada!


I saw this made on Lidia ‘s show but she doesn’t give quantities . So I tried Giada’s site and saw this recipe.  The only difference I made was to,separate the eggs,and beat the whites till stiff, then folded them in before baking the cake. Really light and moist. Just sprinkled 10xx sugar on it and served with fresh berries and whipped cream on the side. Excellent - not too sweet. I recommend it!

I made this cake yesterday and the flavor was great but it came out too dry.  When I made the batter it was enough for two 8 inch cake pans.  I used the zest and juice of one whole lemon and did not have an orange so used tangerine.  I also chopped up and toasted almonds into the batter.  I frosted the cake with a lemon buttercream frosting and topped that with toasted crushed almonds.  The flavor was great but very dry.

I think we missed the part where she adds the olive oil and milk to the batter, in the video. Odd

https://www.foodnetwork.com/videos/almond-citrus-olive-oil-cake-0177961

Giada serves her Almond Citrus Olive Oil Cake with a fresh fruit compote.

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Outrageous Brownies

unsalted butter

semisweet chocolate chips

chocolate

instant coffee granules

walnuts

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

These are the best brownies I have every had and guess what I made them. The recipe has a few steps but very easy.  They came out perfect as I baked them 325F TruConvec Bake (which like convec bake and baked for 25 mins. Since I didn't have instant coffee I used 1.5 tablespoons for fine ground yummy Peets Coffee and they were fine did not affect the flavor.  I used Organic Vanilla from Colima, Mexico and sea salt from Manzanillo, Mexico- just outstanding products to enrich the brownies.The were perfectly moist made the for 2 same day baby showers and everybody loved them and asked for the recipe. Thanks Ina for your fabulous recipes.

These are the best brownies ever! Has anyone tried them in a mini muffin pan? Is this possible? Can anyone tell me temp/time if I try this? Tia!

OMGosh took this to a fourth of July parade picnic. The pan had four brownies left (I cut them smaller than directed. I barely got out with two of them to take home to have my son try them. He never got to try them cause I ended up eating them. Guess I'll have to make them again.

WOW, these brownies are AMAZING!!! Seriously, one of the best things I've ever eaten. I took them out of the oven a few minutes early and they were absolutely fabulous!

This is my first disappointment with a recipe from Ina. Just too fudgey and sweet for my taste. And I don't think the coffee enhanced the flavor. I have made better.

I tried these brownies a couple of years ago and my family loves them.  They are now my go to brownie and I have adapted them to make all kinds such as raspberry chocolate, turtle pecan etc.  They are the greatest.  Way to go INA!

These were so diggity dang on supah-bad that I SLAPPED my own Mamma and thought about makin' a trip out to the Hampton's to share the same love w/Lady Ina! LOL 
These brownies are RIDICULOUSLY deeeeeliiiiish! The only health concern is that one may become violent and want to slap somebody these brownies are so OUTRAGEOUS! 

Much Love, 
Shel'Andrea

Ina has done it again. Decadent chocolate brownies. We loved them. They were a little too dark chocolatey for my 8 year old granddaughter but my 12 year old grandson who loves dark chocolate loved them. 

Direct quotes after I made these brownies: "I don't care if you ever make anything else besides these brownies!". "OMG. These brownies are life changing!". "Thank you for introducing me to these brownies!" I'm fairly certain they were a hit! Only brownie recipe you'll ever need!

Thanks for a great recipe! For sure, outrageous!

https://www.foodnetwork.com/videos/outrageous-brownies-0156084

Ina explains why you need to whack these brownies halfway through baking.

Santa Barbara Shrimp with Mustard

shrimp (6 to 8 per person)

Salt and pepper

shallots,

tarragon leaves, minced

dry sherry

heavy cream

Dijon mustard

chives

Salt and black pepper

Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.

To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

Quick and easy to prepare, this dish is full of amazing flavor!  This recipe is the most used out of my entire collection.  Can be served with rice or pasta, or by itself.  Delicious!!

I've made this approx. five times now and we love it.  Only watchout is that if you accidentally use too much mustard (I've done this twice) it gets a little over bearing.

This sauce was excellent!  I actually served it with Copper River Salmon and it got rave reviews.  I made the full recipe sauce for almost 1lb of salmon so if you like sauce you might want to double the recipe.  It was great!

Fall Salad

shallot,

balsamic vinegar

salt and black pepper

head endive, separated leaves

hearts frisee, hand torn

radicchio, torn leaves

red pear, sliced

Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

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