Spinach, Toffee Pecan and Goat Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator. Ingredients:
2/3 cup pecans, toasted (70 g) |
1/3 cup granulated sugar |
2 tablespoons water |
9 ounces baby spinach leaves (225g) |
4 ounces goat cheese, coarsely crumbled (125g) |
1/3 cup dried cranberries (60 g) |
3/4 cup olive oil |
2 tablespoons red wine vinegar |
2 tablespoons maple syrup |
1 teaspoon grainy mustard |
1 pinch salt |
Directions:
1. Line a baking sheet with parchment paper. Preheat oven to 350°F
2. Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
3. Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
4. Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
5. Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.
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