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)
- In a large bowl, toss together field greens, bacon and goat cheese.
- Drizzle with salad dressing and toss to coat evenly. Add sugared pecans and toss again.
1/4 cup packed brown sugar
2 tablespoons water
1 cup pecan halves
- 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.
- 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.