Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
 Adapted from The Washington Post This elegant mixed green salad is my go-to for company—maple-glazed pecans, creamy goat cheese, and a tangy-sweet vinaigrette make it a hit every time! Ingredients For the Pecans 1 cup (4 ounces) pecan halves 2 tablespoons real maple syrup Pinch salt 1 cup (4 ounces) pecan halves 2 tablespoons real maple syrup Pinch salt For the Vinaigrette 1 small garlic clove, minced 1 tablespoon finely chopped shallots ¼ teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons real maple syrup 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons vegetable oil 1 small garlic clove, minced 1 tablespoon finely chopped shallots ¼ teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons real 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 ounces goat cheese (or blue cheese), crumbled 10 cups mixed greens such as green or red leaf, boston, bibb, romaine, or mesclun 3 ounces goat cheese (or blue cheese), crumbled Instructions For the Pecans 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. 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. For the Vinaigrette 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. 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. For the Salad 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. Note: Nutritional information assumes that all of the salad dressing is used. 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. Note: Nutritional information assumes that all of the salad dressing is used. Nutrition Information Powered by Per serving (6 servings) Calories: 335 Fat: 31 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 5 g Sodium: 224 mg Cholesterol: 7 mg Per serving (6 servings) Calories: 335 Fat: 31 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 5 g Sodium: 224 mg Cholesterol: 7 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.