Spring Greens with Beets and Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations. Kristin Kossak, Bozeman, Montana Ingredients:
2/3 cup pecan halves |
3 tablespoons balsamic vinegar, divided |
1 tablespoon water |
1 tablespoon sugar |
1/4 cup olive oil |
2 tablespoons maple syrup |
1 teaspoon stone-ground mustard |
1/8 teaspoon salt |
1 package (5 ounces) spring mix salad greens |
1 can (14-1/2 ounces) sliced beets, drained |
1 cup crumbled goat cheese |
Directions:
1. In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
3. In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans. Yield: 8 servings.
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