Candied pecans (buy if you prefer):
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
Maple-balsamic dressing:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 bag mixed greens
1 red pear, sliced, OR 1 green apple, sliced
1/4 cup shaved Parmesan
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted, toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season to taste with salt and pepper. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Serves 4.
