Salad Greens With Blue Cheese and Maple-Mustard Vinaigrette

Ingredients

• oil, for baking sheet
• 1 cup pecan halves
• 3 tablespoons maple syrup
• 1 garlic clove, finely chopped
• 1 tablespoon shallot, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 6 tablespoons corn oil or canola oil
• 2 heads romaine lettuce, torn into bite size (Romaine recommended)
• 3 ounces blue cheese, crumbled

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   To prepare pecans, lightly oil 2 baking sheets. Stir together pecans and maple syrup in small bowl to coat nuts with syrup. Spread pecans in single layer on one of the prepared baking sheets.

3. 3

   Bake about 5 minutes, stirring once, until syrup is bubbling vigorously. Immediately spread glazed pecans in single layer on the other prepared baking sheet. Cool. Nuts will become crisp as they cool.

4. 4

   For salad, in small bowl, whisk together garlic, shallots, salt, pepper, maple syrup, mustard and wine vinegar. Continue whisking while adding oil in a thin stream.

5. 5

   Toss greens in a large bowl with enough dressing to coat evenly.

6. 6

   Sprinkle salad with blue cheese, then the glazed pecans and serve.