Sweet Greens with Maple Vinaigrette
- prep time5 min
- total time 15 min
- serves 6
A leafy-green salad with baked pecans, crumbled goat cheese and salty bacon.
1 cup whole pecans
5 slices bacon
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 Tbsp grade A pure maple syrup
1 Tbsp Dijon mustard
Kosher salt and freshly ground black pepper
6 cups baby greens, such as chard, kale, spinach and romaine
4 oz goat cheese, crumbled
1. Preheat the oven to 350ºF. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
2. Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
3. Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
4. Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.