Field Greens with Bacon, Sugared Pecans, and Goat Cheese

Field Greens with Bacon, Sugared Pecans, and Goat Cheese

Yield: 6 servings

8 to 10 cups baby field greens or torn leaf lettuce

6 to 8 pieces bacon, fried crisp and crumbled

1/2 cup crumbled goat cheese (or feta)

1 recipe Balsamic Maple Vinaigrette

1 recipe sugared pecans (below)

1. In a large bowl, toss together field greens, bacon and goat cheese.
2. Drizzle with salad dressing and toss to coat evenly. Add sugared pecans and toss again.

 

Sugared Pecans:

1/4 cup packed brown sugar

2 tablespoons water

1 cup pecan halves

1. Place brown sugar and water in a heavy skillet and cook over medium heat, stirring, until sugar is dissolved. Add pecans and cook, stirring constantly, until all water evaporates, about 5 minutes.
2. Spread pecans on parchment paper to cool. Store in airtight container.

 

Balsamic Maple Vinaigrette

Yield: about 2 1/4 cups

1/2 cup balsamic vinegar

1/4 cup pure maple syrup

1 large shallot, minced

3/4 cup vegetable oil

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in a large jar with a tight-fitting lid. Shake to mix well. Refrigerate until needed; shake before using.